Executive Sous Chef
Rosewood Hotels and Resorts
Job Description The Executive Sous Chef is responsible for the daily operations of resort kitchen from preparation to execution of all meal periods also including menu creation, supplier relations, employee management, and cost control, manages planning and supervision of culinary staff, partnerships with suppliers and daily operation, acts as the number 2 kitchen leader in charge of culinary division and mainly oversees ADD Italian kitchen, Event kitchen and support with the development of other restaurants.
Key Responsibilities
Maintains complete knowledge of and complies with all departmental policies, service procedures and standardEnsures that standards are maintained at a superior level dailyParticipates in restaurant promotions with Director of Culinary & Director of MarketingEnsures proper ordering/purchasing of products daily and on weekendsActs as a creative force in menu developmentResearches and develops new trends in fine dining, regional cuisine and other worldly cuisinesInteracts with restaurant guests by visiting the restaurant in each meal period to ensure guest satisfactionAddresses guest concerns and/or complaints and resolves to complete satisfactionParticipates in all management meetingsTrains restaurant staff on cuisine and dish preparation/presentation to assist in selling to guestsCreates food prep lists / check lists for daily operation in coordination with Director of CulinaryEnsures that all kitchen equipment and working areas are hygienically clean and in order and that supplies are on hand with proper control, to ensure efficient serviceManages cleaning program in coordination with Stewarding teamOversees preventative maintenance program to ensure all reviews and cleanings are followed according to schedule; including, but not limited to, submitting reports on out of service equipment to maintenanceMonitors and reviews daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs are in line with budget and revenuesMonitors quality control, plate presentation, food quality, etcConducts all performance review for all direct staff
Qualifications
Experience: Minimum five years culinary/kitchen management experience in 5 star or luxury hotels or high level RestaurantsEducation: Culinary certificate preferredGeneral Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel dataTechnical Skills: Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills including different areas of the hotel; strong organizational skills; computer skills proficiency; thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen; ability to lead a team; flexibility with work schedule; excellent presentation skills; strong written and verbal communication skills; excellent listening skillsLanguage: Required to speak, read and write English, with fluency in other languages preferredPhysical Requirements: Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understandingLicenses & Certifications: Safety food or HACCP preferably
Key Responsibilities
Maintains complete knowledge of and complies with all departmental policies, service procedures and standardEnsures that standards are maintained at a superior level dailyParticipates in restaurant promotions with Director of Culinary & Director of MarketingEnsures proper ordering/purchasing of products daily and on weekendsActs as a creative force in menu developmentResearches and develops new trends in fine dining, regional cuisine and other worldly cuisinesInteracts with restaurant guests by visiting the restaurant in each meal period to ensure guest satisfactionAddresses guest concerns and/or complaints and resolves to complete satisfactionParticipates in all management meetingsTrains restaurant staff on cuisine and dish preparation/presentation to assist in selling to guestsCreates food prep lists / check lists for daily operation in coordination with Director of CulinaryEnsures that all kitchen equipment and working areas are hygienically clean and in order and that supplies are on hand with proper control, to ensure efficient serviceManages cleaning program in coordination with Stewarding teamOversees preventative maintenance program to ensure all reviews and cleanings are followed according to schedule; including, but not limited to, submitting reports on out of service equipment to maintenanceMonitors and reviews daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs are in line with budget and revenuesMonitors quality control, plate presentation, food quality, etcConducts all performance review for all direct staff
Qualifications
Experience: Minimum five years culinary/kitchen management experience in 5 star or luxury hotels or high level RestaurantsEducation: Culinary certificate preferredGeneral Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel dataTechnical Skills: Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills including different areas of the hotel; strong organizational skills; computer skills proficiency; thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen; ability to lead a team; flexibility with work schedule; excellent presentation skills; strong written and verbal communication skills; excellent listening skillsLanguage: Required to speak, read and write English, with fluency in other languages preferredPhysical Requirements: Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understandingLicenses & Certifications: Safety food or HACCP preferably
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