Executive Sous Chef manages the kitchen culinary program along with the Executive Chef, including daily stewarding sanitation standards and food safety directives.  

Responsible for all food preparation and presentation for the restaurant and catering events, maintaining the highest standards that are expected of the Hotel.

Key Responsibilities: 

• Responsible for assisting in the running a professional food program which includes inventories, scheduling, hiring, training, evaluations and administering of progressive discipline when needed.
• Supervises the preparation and presentation of all food items. Maintains all equipment and works closely with engineering on the proper running of all necessary machinery and refrigeration.
• Experience in banquet production and presentations.
• Menu development and implementation of all recipes
• Assumes total responsibility for the quality of products served and works closely with front of the house management, assuring a total positive guest experience in the restaurant.
• Works closely with the Executive Chef on ordering/ inventory for all events.
• Assists in training all culinary staff in proper preparation, quality and presentation of all menu items.
• Ensure and hold staff responsible for maintaining a professional demeanor at all times. Follows all cleanliness standards for the kitchen.
• Knowledge of food trends and menu design.
• Hands-on management style and assists in daily food preparation assignments on a daily basis. Will cover line shifts when needed and during slower periods of the year.
• Follows and regulates all safety policies and procedures for the kitchen and staff.
• Is an active participant in all management meetings, bringing insight into ways to improve the entire guest experience.
• Can operate all necessary kitchen equipment adhering to all safety guidelines. 

Scheduling, Coverage & Management Availability:

As a salaried exempt leader, this position is responsible for ensuring appropriate management oversight and operational coverage of the assigned department on business and operational needs. Responsibilities include:

Ensuring appropriate departmental and leadership coverage, including nights, weekends, holidays, peak business periods, emergencies, and other periods as operationally necessary. Proactive planning, coordinating, and managing coverage for scheduled operations, employee absences, callouts, vacancies, unexpected business demands, and other operational needs. Providing direct operational or management coverage when appropriate coverage cannot otherwise be reasonably arranged. Being available to manage the needs and outcome of their department and responding appropriately to time-sensitive operational matters. Maintaining reasonable availability for management communications outside of the employee's regularly scheduled working hours when business conditions require leadership involvement, escalation, decision-making, or coordination of appropriate coverage. Ensuring leadership and staff coverage as directed by your supervisor or other senior management.

 Supervisory Responsibilities:

Manages employees.  Is responsible for the overall direction, coordination, and evaluation of these units.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills:

To perform this job successfully, an individual should have knowledge of word processing, spreadsheet, accounting, inventory, and internet software, and contact management systems.

 Education/Experience:

Bachelor’s degree in related field or three to four years related experience and/or training; or equivalent combination of education and experience.

Knowledge, Skills, and Other Abilities:

• Oral and written communication skills

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 While performing the duties of this job, the employee is frequently required to stand, sit, use hands, and talk or hear. The employee is occasionally required to walk, reach with hands and arms, climb or balance, and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move up to 50 pounds.

 Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.