Executive Sous Chef

crestline-external; Kansas City (MO); On-site; USD 75,000 - 105,000; Full time

Job summary

Crestline Hotels & Resorts is seeking an Executive Sous Chef to lead and manage culinary operations with a hands-on approach. You will train, coach, and motivate the culinary staff, ensuring high service standards and profitability.

In the absence of the Executive Chef, you will fulfill that role and drive daily kitchen performance. You will work closely with the team on menu development, cost control, and cross-functional collaboration to deliver exceptional dining experiences across hotel

Qualifications

• Bachelor's degree in a related field plus at least two years of related experience, or high school diploma plus five years of experience.
• Familiarity with Microsoft Office is preferred.
• Experience with hotel systems such as MICROS is preferred.

Responsibilities

• Maintain a hands-on approach to all culinary operations.
• Collaborate with the food and beverage team on menu planning, development, and execution.
• Ensure culinary staff are trained to standards and able to carry out operations.
• Assist in calculating accurate, theoretical and weighted food costs; coordinate with accounting for costs.
• Develop and mentor the culinary staff, providing daily feedback and guidance.
• Lead kitchen operations in the absence of the Executive Chef.

Skills

Leadership

Team Training

Menu Planning

Food Costing

Quality Assurance

Guest Service

Education

Bachelor's degree in a related field

Tools

MICROS

Job description

Overview:

The Executive Sous Chef will assist in the planning, direction, coordination, and execution of all operations within the culinary department. The Executive Sous Chef is responsible for ensuring that all culinary operations are carried out professionally, to standards and at the highest level of service. The Executive Sous Chef will achieve desired outcomes through assisting in the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Executive Sous Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff daily. In the absence of an Executive Chef, the Executive Sous Chef will fulfill this role. The Executive Sous Chef will always maintain a hands‑on approach to all culinary operations.

Key Duties & Responsibilities:

• Maintain a hands‑on approach to all culinary operations.
• Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
• Ensure all culinary staff is properly trained to standards and able to carry out the operations of the department.
• Assists in calculating accurate, theoretical and weighted food costs.Coordinates with accounting for food costs.
• Work closely with the property Sous Chefs on their personal and professional development.
• Gives instructions to cooking personnel in fine points of cooking.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Tastes and evaluates all food items within the operation.
• Estimates production needs on a daily and weekly basis. Communicates production needs to “key” kitchen associates daily.
• May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Work with culinary staff to ensure portion sizes, garnishing, presentation and preparation of food exceed standards.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Assist in establishing standards for personnel performance and customer service.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information.
• Coordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO’s), and weekly forecast meetings.

Education and Experience:

• Bachelor’s degree in a related field from an accredited university/college or culinary school plus at least two (2) years of related experience; or high school diploma or equivalent plus at least five (5) years of related experience; or any equivalent combination of education and experience that provides the above skills, knowledge, and abilities.
• Computer skills required. Familiarity with Microsoft Office preferred.
• Experience with hotel systems such as MICROS is preferred.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer.All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.