Ember Steak - Executive Sous Chef

Title: Executive Sous Chef
Reports to: Executive Chef
Department: food and beverage / culinary
Salary - $100,000 - $115,000
Position Summary:
The Executive Sous Chef assumes responsibility for all restaurant culinary operations within the resort, ensuring the attainment of the highest standards in food quality, innovation, and presentation. They provide leadership to the kitchen team, inspiring them to deliver exceptional dining experiences while maintaining compliance with health codes and meeting financial targets.

Primary responsibilities / essential function:

Achieves budgeted revenues, controls expenses, and maximizes profitability within assigned areas. Develop and manage budgets, including food costs, labor expenses, and operational expenditures. Monitor product mix and pricing to optimize profitability.

Plans and oversees the procurement, production, preparation, and presentation of all food within the hotel restaurants, prioritizing safety, sanitation, and cost-effectiveness. Maintains strict adherence to our Group Purchasing Organization (GPO) program to uphold quality standards and cost efficiency in all purchases.

Culinary Excellence: Develop and execute innovative menus that reflect seasonal ingredients, dietary trends, and market trends. Maintain consistency and quality across all dishes and all avenues of the resort.
Collaborative Menu Creation: Work closely with the Resort Executive Chef to guide the restaurant CDC’s and Sous Chefs in menu development, daily specials, holiday and seasonal offerings and any other programming or promotions.
Quality Control: Ensure that the same level of quality and attention to detail applied consistently across the resort restaurants. Conduct tastings and quality checks to guarantee consistency in flavor, presentation, and execution.
Collaborating with other departments to ensure seamless coordinating of food and beverage services and highest satisfaction of guests.
Attention to Detail: Pay meticulous attention to detail in every aspect of banquet preparation and service, from table settings to garnishes to final plating. Strive for perfection in every dish served to exceed guest expectations.
Adaptability: Remain flexible and adaptable to accommodate last-minute changes or special requests from clients. Anticipate potential challenges and proactively address them to minimize disruptions during events.
Ensure onsite teams are effectively utilizing corporate systems and processes (labor standards with Unifocus, Avero, Birchstreet, forecasting, Profitsword, etc.).
Ensure property compliance with corporate management company standards, procedures, protocol (ex: menu theoretical, F&B SOPs).
Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Run meetings with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met.
Adheres strictly to all Human Resources policies, ensuring that staff members receive necessary training and attend mandatory meetings. Ensures full compliance with California health regulations and all relevant OSHA laws across all aspects of the culinary operation. Maintains up-to-date records including health inspections, ServSafe certifications, and logs.
Performs supervisory duties in accordance with organizational policies and relevant laws. These duties encompass conducting interviews, making hiring decisions, and providing training to team members. Additionally, responsibilities involve planning, assigning, and overseeing tasks, evaluating performance, administering rewards and disciplinary actions, and handling complaints and conflict resolution. The Executive Chef is also accountable for setting departmental objectives and guiding team members towards their accomplishment.
Passion and Enthusiasm: Lead by demonstrating unwavering passion, enthusiasm, and a steadfast dedication to culinary excellence. Inspire and motivate your team to cultivate pride in their work and pursue excellence in every aspect of banquet events.
Efficient Execution: Develop efficient workflows and timelines for banquet preparation and execution. Coordinate closely with front-of-house staff to ensure seamless service and timely delivery of courses.
Continuous Improvement: Regularly solicit feedback from clients, guests, and staff to identify areas for improvement and innovation in banquet offerings. Use feedback to refine menus, enhance service standards, and elevate the overall banquet experience.

Other Responsibilities/Supportive Functions:
Makes merit recommendations within the budget or established guidelines and determines promotions or reclassifications in line with company policy.
Approves leave and time away from work in accordance with company policy.
Spearhead the development, execution, and oversight of the de