Strategic Kitchen Leader: Menu Innovation & F&B Excellence

Emploive; Denver (CO); Hybrid; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Paid holidays

Paid vacation

Paid sick leave

Tuition reimbursement

Educational opportunities

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-, 3-, or 4-year culinary degree and at least 4 years of progressive experience in a hotel or related field.
• Previous supervisor responsibility is required.
• Knowledge of F&B preparation techniques, health regulations, liquor laws.

Responsibilities

• Coordinate and supervise all phases of kitchen operations and food production.
• Train staff, enforce quality standards, portions, recipes, and sanitation.
• Control food and labor costs while maximizing guest satisfaction.
• Work with Executive Chef and Director of F&B to create and implement menus.
• Oversee daily activities for outlets and respond to guest concerns.

Skills

Culinary leadership

Communication

Staff training

Food cost control

Sanitation standards

Multitasking

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