Executive Sous Chef — Lead Resort Kitchen Excellence

Highgate; Town of Florida (NY); On-site; USD 70,000 - 90,000; Full time

Job summary

TradeWinds Resort on the Gulf Coast is seeking an Executive Sous Chef to coordinate and supervise all aspects of the hotel's food production, ensuring profitability and high-quality service. You will train staff, adhere to corporate quality standards, and control recipes, portions and sanitation.

You will work with the Executive Chef and Director of F&B to develop menus, manage labor and food costs, and lead kitchen operations across outlets.

Qualifications

• A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.

Responsibilities

• Coordinate and supervise all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Assist in preparation of required reports, including Wage Progress, payroll, revenue, employee schedules, quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Know and enforce all local health department sanitation laws.
• Work with the Executive Chef and the Director of F&B to create and implement menus.
• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Assist in coordinating, supervising and directing the Stewarding Department.
• Assist in computing daily food cost.
• Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
• Assist in creating menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
• Communicate to Engineering any physical maintenance problems.
• Assist catering sales on all special menus and price structures.

Education

Culinary degree (2-4 years)

Job description

TradeWinds Resort on the Gulf Coast is seeking an Executive Sous Chef to coordinate and supervise all aspects of the hotel's food production, ensuring profitability and high-quality service. You will train staff, adhere to corporate quality standards, and control recipes, portions and sanitation.

You will work with the Executive Chef and Director of F&B to develop menus, manage labor and food costs, and lead kitchen operations across outlets.