Executive Sous-Chef

Sage Valley Golf Course

Posted Under: Anchorage, Alaska jobs in Hospitality & Tourism; Hospitality & Tourism jobs in zipcode 99501
Posted On: 2019-07-13 00:00:00

Executive Sous-Chef Job Description for Executive Sous-Chef Position Title:Executive Sous-Chef Reports To:Executive Chef Position Summary: The Executive Sous Chef is responsible to assist theExecutive Chef for overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. The success of the Sous-Chef will come through his/hers ability to train and develop staff's skills to emulate the club's standards, while providing a clear path of growth into upper kitchen positions. Executive Sous Chef Duties and Responsibilities: Interacts with guests to obtain feedback on product quality and service levels. Creates a "one team" mentality with FOH and BOH. Ability to respond to and handle problems and complaints. Able to make recommendations to the Executive Chef regarding succession planning. Ensure that all recipes and product yields are accurately costed and reviewed regularly. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to function forecasts. Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view. Ensure that all food preparation equipment is being used safely and correctly, cleaned and maintained. Ensure that all culinary operations manuals are prepared and updated. Ensure that the Department's overall operational budgets are adhered too. Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines. Creative menu planning and correct food preparation for each outlets. Works in close conjunction with the Food and Beverage Director and respective teams. Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival. Be aware of new items, which are introduced onto the market and keep up with the latest product trends. To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned. To project a positive and motivated attitude amongst all associates. To spend time in all areas of his culinary department to ensure that the operation is managed well by the outlet team. To frequently verify that only the highest quality products are used in food preparation. Work with the purchaser to Ensure that all food products received are of the required standard and quality and that they are stored and rotated correctly. Responsible for the supervision of all stewards and their activities within the culinary department. Ensure that weekly work schedules and annual leave planners are administered and filed correctly. Ensure that the overall culinary department is motivated and that positive feedback on work performance is given. To delegate responsibilities to subordinates as required. Coach and counsel employees in a timely manner and in accordance with Company policy. To act as manager on duty. To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy. Identify strengths and weaknesses and provide timely feedback to the individual. The executive Sous Chef leads and performs his duties with the intention of developing staff in order to improve the overall kitchen's performance. This person is a leader through coaching, and a developer of talent. Schedules and coordinates chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times Develops standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs; exercises portion control for all items and assists in establishing menu selling prices Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology Provides training and professional development opportunities for all kitchen staff Undertakes special projects as assigned by the Food and Beverage Director Prerequisites: Executive Sous Chef Skills Kitchens are hectic, especially during busy dining hours. Running kitchen requires successful executive sous chefs to possess the ability to think on their feet and make quick decisions under pressure. Sometimes this means hopping on the line to help out the line cooks or doing other tasks that are technically below their job description. Versatility combined with leadership skills and the ability to remain calm in a chaotic environment are the trademarks of a good executive sous chef. Collaborating with the executive chef to create menu options based on expertise with specific cuisines Managing finances and resources With a strong attention to detail, making sure hygiene and food safety standards are met in all stages of food preparation Following a strict regimen to check freshness of food and ordering supplies as necessary Overseeing the control and maintenance of all equipment and report any damages or malfunctions doing the necessary follow up Displaying good team spirit and organization skills for an efficient flow of production Produce high-quality dishes Create tasting menus for clients interested in contracting the food for different events Fair and firm management abilities with high influencing skills. Strong administration skills. Creative and innovative. Strong knowledge of food and beverage. Hands-on approach to all operational aspects. Excellent communication skills and computer skills. Initiative and Self-motivated. Ideal training and coaching skills, with proven track of staff and managerial growth through coaching, training and developing. Education: Culinary diploma from a recognized institution or higher is preferred. Experience: At least 6 to 8 years' experience with 3 years in a senior management position. Note: The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties and skills required of personnel so classified. Furthermore, they do not establish a contract of employment and are subject to change at the discretion of the employer. Category: Restaurant & Food Service , Keywords: Sous Chef