Executive Sous Chef

Overview:

Manages kitchen operations and staff daily to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation area of incumbent's specific kitchen. As an Executive Sous Chef, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Responsibilities:

Operations/Property Management

Ensures compliance with all Food & Beverage policies, standards and procedures.
Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Recognizes superior quality products, presentations and flavor.
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards.
Ensures compliance with all local, provincial and federal regulations.
Knows Food Specification changes.
Understands and maintains all standard recipes on the Chef Tec software.
Calculates accurate theoretical and weighted food costs.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Maintains procedures for food & beverage portion and waste controls.
Follows proper handling and right temperature of all food products.
Researches and tests new food products; shares vision of food and concept trends in conjunction with Company initiatives.
Conducts briefings with the Restaurant & Banquet staff for education on menu items including ingredients, preparation methods and unique tastes.
Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
Coordinates with the Engineering Department and manages an effective kitchen equipment repair and maintenance program.
Ensures uniforms are properly inventoried and maintained.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Represents hotel as culinary expert to community.
Interacts with guests/customers, community, Company representatives, vendors and local education systems.
Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
Effectively investigates reports and follows-up on associate accidents.
Assist in maintaining and managing daily payroll.

Guest Satisfaction

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations.
Observes service behaviors of associates and provides feedback to individuals and or managers; continuously strives to improve service performance.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuously improve results.
Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.

Human Resources

Assists with interviewing hourly associates with the appropriate skills to meet the business needs of the operation.
Develops implements and maintains a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Uses all available on the job training tools for associates; implements and manages training initiatives and conducts training when appropriate.
Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
Ensures associates are treated fairly and equitably. Constantly strives to improve associate retention. Brings issues to the attention of Human Resources as necessary.
Assists the Chef, manage associate progressive discipline procedures for areas of responsibility. Ensures policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to company standards.
Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.
Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going associate recognition program.
Ensures self and direct report managers attend appropriate core training classes.
Implements and manages training initiatives for current and new associates.
Ensures associates maintain required food handling and sanitation certifications.

Sales and Revenue Management

Assists Restaurant departments in developing and generating annual sales.
Meets regularly with customers and restaurant guests to gather feedback.
Interacts with the Executive Chef training regarding food knowledge and menu composition.
Is involved in all menu development.
Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs.
Attends scheduled projection meetings to anticipate long term planning needs.

Financial Management

Assists the Executive Chef with managing areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
Assists the Executive Chef monitor and manage the payroll function.
Participates in the development of department's capital expenditure goals; manages projects as needed.
Participates in the budgeting process for areas of responsibility.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Understands the impact of kitchen operations on the overall hotel financial goals; educates staff on details as appropriate.

Other

To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
Performs other duties as assigned to meet business needs.
Qualifications:
Previous leadership experience in the culinary field required
3+ years of Sous Chef experience required
Journeyman's papers or international equivalent required
Diploma/Certification in a Culinary discipline an asset
Computer literate in Microsoft Window applications an asset
Strong interpersonal and problem-solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast-paced environment
Ability to work cohesively with fellow colleagues as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Constant standing and walking throughout shift
Frequent lifting and carrying up to 30 lbs.
Occasional kneeling, pushing, pulling, lifting
Occasional ascending or descending ladders, stairs and ramps
Constant standing and walking throughout shift

The schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays.

WE OFFER

A competitive wage and excellent benefits.
Shuttle service from West Edmonton location.
All associates participate in our "Circle of Service" program which rewards and empowers individuals who provide outstanding customer service.
An opportunity to work within a progressive, exciting team environment.
An opportunity to work with a skilled Management team.