Executive Sous Chef — Lead Culinary Ops & Team

aljsco; Louisville (KY); On-site; USD 70,000 - 90,000; Full time

Job summary

aljsco in Louisville, KY seeks an Executive Sous Chef to oversee daily kitchen operations under the Executive Chef. You will assist in directing culinary operations, ensuring high-quality meals, and maintaining safety and sanitation standards.

You will lead a team, develop menus, control costs, and ensure consistency in food presentation while training staff and partnering with hotel departments to deliver exceptional guest experiences.

Qualifications

• Culinary Degree or equivalent experience.
• 5+ Years of culinary experience in hotel or equivalent setting.
• 3+ Years management or supervisory experience.
• Knowledge of proper food handling and safety procedures.
• Ability to prepare food according to the hotel standard and guest expectations.
• Ability to multitask and accomplish a heavy work load in a timely manner while under pressure.
• Skilled at managing a team and training line staff to cook properly and follow standards.
• Ability to adhere to and enforce company policies and procedures.

Responsibilities

• Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration.
• Develop daily specials with a focus on involvement and input from other chefs.
• Recognizes superior quality products, presentations and flavor.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control.
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Provide guidance to sous chefs on daily record lists and monthly self-audits.
• Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls.
• Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff.
• Coordinates banquet production with Banquet Chef.
• Helps the Executive Chef research and test new food products in conjunction with Company initiatives.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Create a team environment that works harmoniously and professionally.
• Demonstrate new cooking techniques and equipment to staff.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Must be able to work a flexible schedule including weekends.
• Ensure a high standard of food quality, taste, presentation and sanitation.
• Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation.
• All other duties as required.

Skills

Team leadership

Food safety

Cost control

Menu development

Training staff

SOP adherence

Education

Culinary degree or equivalent

5+ years culinary experience in hotel setting

3+ years management or supervisory experience

Job description

aljsco in Louisville, KY seeks an Executive Sous Chef to oversee daily kitchen operations under the Executive Chef. You will assist in directing culinary operations, ensuring high-quality meals, and maintaining safety and sanitation standards.

You will lead a team, develop menus, control costs, and ensure consistency in food presentation while training staff and partnering with hotel departments to deliver exceptional guest experiences.