Executive Sous Chef

Overview

Opportunity : Executive Sous Chef

Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives. This position will oversee the Bungalow By The Sea restaurant as well as the banquets department.

Potential Career Path

Executive Chef - Food and Beverage Director

Essential Job Functions

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Oversee and direct food production in a timely and efficient manner.
• Collaborate with others to develop new menu items, create and test recipes.
• Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
• Establish priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials, banquet event orders and inventory food items for daily use.
• Requisition day's supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
• Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule / project status, and health / safety and sanitation follow-up.
• Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, plating guides and photography are posted and current.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.
• Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing.
• Supervise the stewarding operation.
• Maintain kitchen at the level necessary to meet / exceed the company standards for quality, service, and cleanliness by personal inspection and following the kitchen's preventative maintenance program.
• Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools.
• Admin duties will include but not limited to board of health upkeep, labor, invoices, recipe books.
• Attend daily / regular meetings such as BEO, AM Stand Up and F&B meetings.
• Conduct divisional / departmental staff meetings on a regular basis.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Position Requirements

Work Environment and Context

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

About Us

This property is a part of the Echelon Luxury & Lifestyle division of HHM Hotels.

HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.

To see other opportunities at this location, click here.

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