Executive Sous Chef — Visionary Kitchen Leader

careershub-highgate; Miami Beach (FL); On-site; USD 70,000 - 98,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) Retirement Plan with employer

Paid holidays

Paid vacation

Paid sick leave

Job summary

The Executive Sous Chef at Highgate Hotels is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.

The Executive Sous Chef is also responsible for controlling food and labor costs while

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.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Monitor quality of all food product and presentation.
• Assist in calculating daily food cost and payroll-related reports.
• Oversee daily activities such as preparation for all food items and sanitation of outlets.

Skills

Team leadership

Communication

Multitasking

Loss prevention awareness

Education

Culinary degree

Job description

The Executive Sous Chef at Highgate Hotels is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.

The Executive Sous Chef is also responsible for controlling food and labor costs while