Executive Sous Chef

The Yorktowne Hotel a Tapestry Collection by Hilton; York (York County); On-site; USD 50,000 - 70,000; Full time

Job summary

Join a leading hotel as an Executive Sous Chef, overseeing culinary operations and ensuring high-quality dish presentation. Collaborate with the head chef on menu development while managing a team of cooks in a fast-paced environment. Ideal for those passionate about culinary excellence.

Qualifications

• Expertise in various cooking techniques and knife skills.
• Ability to manage and motivate a team of cooks effectively.

Responsibilities

• Assign tasks to cooks and monitor performance.
• Collaborate with the head chef to create new menu items.
• Manage food inventory and ensure cost-effective purchasing.

Skills

Communication

Team Management

Cooking Techniques

Job description

Situated in the heart of downtown York, the one-of-a-kind and magnificently restored Yorktowne Hotel is the ideal location for visitors of York, lovers of art & history, and your next event! Considered the “Cornerstone of York” since 1925, the Grand Hotel in York, PA, blends its rich history with contemporary elegance. Exciting opportunity to join the Yorktowne Hotel, a Tapestry Collection by Hilton, as an Executive Sous Chef.

Role Overview:

The Executive Sous Chef is the second-in-command in the kitchen, responsible for overseeing daily culinary operations, supervising cooks, ensuring quality standards, assisting with menu development, managing food costs, and stepping in for the head chef when needed.

Responsibilities:

1. Assign tasks to cooks, monitor performance, and provide training and guidance.
2. Ensure all dishes are prepared according to recipes, with proper presentation and consistency.
3. Collaborate with the head chef to create new menu items, test recipes, and adjust existing dishes based on seasonal ingredients and customer feedback.
4. Manage food inventory, minimize waste, and ensure cost-effective purchasing practices.
5. Oversee daily kitchen operations, including staff scheduling, station rotations, and food order coordination.
6. Maintain a clean and hygienic kitchen environment, adhering to food safety regulations.
7. Identify and address any issues during service to ensure smooth kitchen operations.

Qualifications:

• Expertise in various cooking techniques, knife skills, and preparing complex dishes.
• Ability to manage and motivate a team of cooks effectively.
• Clear and concise communication skills with kitchen staff and other departments.
• Commitment to consistency and high-quality presentation of dishes.
• Ability to maintain composure in a fast-paced environment.
• Flexibility to adapt to changing demands and menu variations.