Executive Sous Chef

Overview The Executive Sous Chef is responsible for ensuring that all meals prepared in the kitchen under their supervision meet quality, consistency, visual appeal, and taste standards. They are also tasked with training staff, maintaining corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. Additionally, the Executive Sous Chef controls food and labor costs while maximizing guest satisfaction. Responsibilities Coordinate with other F&B managers and keep them informed of issues. Keep immediate supervisor fully informed of problems or matters requiring attention. Monitor loss prevention in kitchen areas. Prepare and submit required reports promptly. Oversee quality of all food products and presentation. Ensure preparation of reports such as wage progress, payroll, revenue, employee schedules, and quarterly action plans. Manage quality and quantity control of food production and staffing in the banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain cleanliness and organization of refrigerators and kitchens to support high-volume production. Inform Purchasing Manager or Executive Chef of any special product needs for upcoming events. Communicate daily forecasts and customer counts to cooks for timely service. Respond promptly to guest complaints. Ensure compliance with SOPs across all outlets. Adhere to requisition procedures. Conduct staff performance reviews per hotel standards. Implement and monitor corporate promotions and standards, including buffet and three-meal concepts. Enforce local health department sanitation laws. Calculate daily food costs. Collaborate with the Director of F&B on menu creation and implementation. Assess food portion sizes, visual appeal, taste, and temperature. Check stations at shift end for proper storage and sanitation. Review food purchases for quality, quantity, and pricing. Oversee daily food prep, sanitation, inventory, and food cost reports. Qualifications Education & Experience: Minimum 2 years of Sous Chef experience in a luxury hotel. At least 5 years of progressive experience in a hotel or related field. Culinary degree required. Union hotel experience preferred. Minimum 2 years of banquet experience. Knowledge of F&B preparation techniques, health regulations, liquor laws. Physical Requirements: Long hours may be required. Moderate physical effort, including lifting up to 50 pounds occasionally and 20 pounds frequently. General Requirements: Maintain a warm, friendly demeanor. Effective verbal and written communication skills with staff and guests. Ability to listen, understand, and clarify concerns. Multitasking and prioritization skills. Attentive, courteous, and service-oriented approach. Attend all required meetings and training. Participate in coverage as needed. Maintain regular attendance per hotel standards. High standards of personal appearance and grooming, including wearing nametags. Comply with hotel standards and safety regulations. Identify and address productivity issues. Handle problems proactively and confidentially. Perform additional duties as assigned by management.

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