Executive Chef

Job description

The Sous Chef coordinates activities and training kitchen employees, engaged in preparing and cooking foods to ensure an efficient and profitable food service.

Essential Functions

• Communicates effectively and genuinely with guests, employees and other departments.
• Maintains a friendly and caring demeanor at all times in a fast pace environment.
• Shows initiative and anticipates needs in job performance.
• Demonstrates teamwork; is dependable and productive.
• Able to find guest centric solutions.
• Professionally deals with situations and people, having conflict solution skills.
• Has knowledge of and assist in all emergency procedures as required.
• Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards.
• Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to):

· Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus.

· Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies.

· Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production.

• Assists in insuring that entire restaurant is maintained and cleaned (including but not limited to):

· Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly

· Communicating with the Maintenance Department

· Checking all storage areas are maintained.

· Confirming all equipment is maintained and functioning properly and when necessary take appropriate action

• Devises special dishes and develops recipes.
• Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests.

· Perform any other duties assign by his/her manager.

Competencies

· Ethical Conduct.

· Collaboration Skills.

· Customer/client Focus.

· Flexibility.

· Stress management/composure

Supervisory Responsibility

This position has no supervisory responsibilities.

Work environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.

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 the job.

The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures

Position Type/Expected Hours of Work

This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts.

Required Education and Experience

· A minimum of (2) years of relevant culinary experience.

· A minimum of (1) year of experience in a hotel environment.

· High school diploma or equivalent.

· Culinary degree and/or experience in a hotel or related field preferred.

· Must be able to work independently and exercise good judgment to resolve issues.

· Flexible schedule. Able to work weekends and holidays.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Shift:

• 8 hour shift
• Morning shift
• Night shift