CHEF DE CUISINE / EXECUTIVE SOUS CHEF - Innovative & Kind
Menu Development
o Farm to table philosophy seasonality
o Custom menu development for Special Events, Galas
o Regular updates of the a 6 Week Corporate Cycle Menu
o Provide leadership and guidance for the pastry department.
o Continually review competitors’ offerings to gain a competitive advantage.
o Off-premise Catering Methodology for 10-1000 Plated Events
o Off-premise Buffets / Action Stations 20-2000 Guests
o Individual meals for dietary needs and special requests
Cooking Techniques
o In-house produced whenever possible and financially advantageous
o Use classical slow cooking methods to develop flavor and easy eating
o Quality Control
o Conduct Daily and weekly product tastings of food in production to ensure a
high level of craftsmanship and flavor development.
o Monitor and control special requests and menu modifications as needed
o Continually monitor production to meet recipe standards
Dietary / Allergens
o Have a diligent approach to the handling of known allergens during production
o Identify and list all allergens for all current and future menu items
o Ability to create / modify dishes for various dietary needs such as vegan,
gluten-free, dairy-free, halal, and others if requested
Team Development
o Design and implement focused team and individual training programs
focused on advanced cooking techniques and global ingredients.
o Work one-on-one with the culinary to continually train and ensure that
each member is growing and working to maximize their own potential. Maintains positive
working relationships with kitchen staff and all HHC Departments. Gives training with a positive
attitude and inspires others to do the same.
Sanitation
o Hold Basic HACCP certification.
o Food Service Managers License
o Manage and ensure the daily Sanitation to ensure the highest level of food
safety for both staff and customers. Maintains food quality and motivates team to do the same
with a positive attitude that facilitates a growth mindset and sense of pride in team members.
Tastings / Menu Presentation
o Regular presentations of menu items to the sales team
Documentation (Reporting to the Executive Chef)
o Adhere to, maintain and improve current recipes.
o Write new Recipes and Production Standards for XtraChef and Caterease
o Take Pictures as needed to reinforce production standards and quality and
provide a resource for the sales, events and culinary teams.
o Create and document production standards and procedures as needed to
ensure consistency and production continuity.
Communication
o Open communication with the Executive Chef daily
o Regular shift meetings with the culinary team to review opportunities,
generate ideas and foster a team mentality.
Other
o Holds Food Service Management Certificate
o Certification Preferred (ACF, CIA etc.)
o Culinary or Hospitality Degree
o 3-5 Years Executive Sous Chef experience or 2 Years Executive Chef Experience with
Banquet / Catering / Country Club Experience
Caterease software experience a big plus
This Team Values
Continuous Improvement
Collaboration
Dependability
Act with Integrity & Kindness
Perseverance & Passion
Environmental Awareness
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