Executive Sous Chef

IHG Hotels & Resorts; Northern Mariana Islands; On-site; USD 80,000 - 110,000; Full time

Job summary

IHG Hotels & Resorts in Saipan, Northern Mariana Islands, seeks a Culinary Leader to head Culinary & F&B operations within a premium hospitality environment.

You will elevate menu offerings, ensure service excellence, and drive consistency across resort outlets, reporting to the executive leadership and partnering with hotel operations.

Qualifications

• Culinary leadership experience in premium or luxury hospitality.
• Lead Culinary & F&B operations and elevate menu offerings and service.
• Must be able to work in the Northern Mariana Islands, Guam, USA without restrictions.

Responsibilities

• Plan, organize and direct daily kitchen team operations.
• Ensure food is prepared and presented according to established recipes and quality standards.
• Monitor food production to maintain consistency, taste, and presentation.
• Coordinate kitchen activities during service to ensure efficient workflow in all resort outlets.
• Step into the Executive Chef's role when required.
• Supervise, mentor and develop chefs and culinary team.
• Assist with inventory management, purchasing and stock rotation.
• Monitor food costs, waste and portion control to achieve financial objectives.
• Minimize spoilage through effective practices.

Skills

Leadership

Culinary Excellence

Time Management

Problem-Solving

Financial Management

Job description

Job Status and Requirements

• Must be able to work in the Northern Mariana Islands, Guam, USA without restrictions
• Seeking a Culinary Leadership opportunity within a premium or luxury hospitality environment to lead Culinary & F&B operations, elevate menu offerings and service and deliver consistent brand excellence. The location is at Saipan, Northern Mariana Islands.
• Kitchen Operations
  • Assist in planning, organizing and directing daily kitchen team operations.
  • Ensure all food is prepared and presented according to established recipes and quality standards.
  • Monitor food production to maintain consistency, taste, and presentation.
  • Coordinated kitchen activities during service to ensure efficient workflow in all Resort outlets.
  • Step into the Executive Chef's role when required.
• Leadership & Team Management
  • Supervise, mentor and develop chefs and culinary team.
• Inventory & Cost Control
  • Assist with inventory management, purchasing, and stock rotation.
  • Monitor food costs, waste and portion control to achieve financial objectives
  • Minimize spoilage through effective practices.
• Key Competencies
  • Leadership and team development
  • Culinary excellence
  • Time management
  • Problem-solving and decision-making
  • Financial and cost management
• Performance indicators
  • Food quality and consistency
  • Guest satisfaction scores
  • Food cost and waste control
  • Health and safety compliance
  • Kitchen productivity and efficiency
  • Employee engagement and retention
  • Successful execution of menus and special events