Executive Sous Chef

As an Executive Sous Chef with New Waterloo your main focus is to be a respected leader, manager and mentor to the hourly kitchen staff as well as your fellow sous chefs. An Executive Sous Chef is responsible for a multitude of tasks that include, but are not limited to, directing the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. They will track the kitchen’s inventory, place orders, monitor equipment maintenance and condition, and ensure that a kitchen operates alongside state and federal health and safety codes. Help in planning and pricing menu items, order supplies, and keep records and accounts. The Executive Sous Chef will participate in planning, cooking and the execution of the menu. All Executive Sous Chefs will ensure equipment and facility is immaculate.

The person having this position must possess good communication skills, and have the ability to resolve conflict with a thorough understanding of company policies. Executive Sous Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners.

Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Maintain a presence of cool, calm & collected: The way you carry yourself has a strong effect on the moral and functionality of your staff and the level of respect they have for you.

• Maintain complete menu knowledge, preparation method, ingredient awareness and quality standard.
• Be forward thinking and be able to identify potential problems before they arise. Implement plans of action to address these issues.
• Ability to teach in a patient, clear and concise manner.
• Adheres to department roles set forth by the Executive Chef.
• Maintain complete knowledge of kitchen equipment and be familiar with company resources to repairs/preventative maintenance.
• Adhere to and enforce all national, state and local regulations in regards to labor and food safety/sanitation.
• Perform job functions within budgeted parameters set forth by the Executive Chef.

ESSENTIAL FUNCTIONS & RESPONSIBILITIES

• Check the quality of raw and cooked food products to ensure that standards are met
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Check the quantity and quality of received products
• Order or requisition food and other supplies needed to ensure efficient operation
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Inspect supplies, equipment, and work areas to ensure conformance to established standards
• Determine how food should be presented, and create decorative food displays
• Instruct Cooks and other workers in the preparation, cooking, garnishing and presentation of food
• Estimate amounts and costs of required supplies, such as food and ingredients
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Analyze recipes to assign prices to menu items, based on food, labor and overhead costs
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable)
• Create event menus
• Demonstrate new cooking techniques and equipment to staff
• Meet with sales representatives in order to negotiate prices and order supplies
• Arrange for equipment purchases and repairs
• Follows inventory standards and procedures to consistently conduct an accurate inventory
• Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary
• Record production and operational data on specified forms
• Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results
• Hold staff accountable for their job performance through regular performance evaluations
• Maintain awareness of documentation needed and retained in employee files
• Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment
• Ensure open lines of communication with staff, all departments and upper management at all times via email, log books, meetings, etc., to ensure all needs of the hotel are met
• Maintain a high level of cleanliness and safety in the work area
• Ensure that all equipment is maintained in good, safe working condition
• Maintain an increased awareness of safety issues throughout the property
• Keep abreast of safety and emergency procedures and OSHA requirements
• Attend relevant meetings

EDUCATION & EXPERIENCE

• Bachelor's degree or professional degree in related or closely related field; or any equivalent combination of education and experience.
• Five (5) years related experience in hospitality or service industry

COMPETENCIES

• Strong leadership skills
• Inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
• Food Cost management
• Creativity and ability to create new menus
• Excellent written and oral communication skills
• Excellent interpersonal skills
• Ability to conduct and direct research into F&B issues and products as required
• Ability to present ideas in business-friendly and user-friendly language
• Ability to perform general mathematical calculations for the purpose of creating business cases, budgets, and so on
• Highly self-motivated and directed
• Keen attention to detail
• Proven analytical, evaluative, and problem-solving abilities
• Ability to effectively prioritize and execute tasks in a high-pressure environment
• Exceptional customer service orientation
• Extensive experience working in a team-oriented, collaborative environment

WORKING CONDITIONS

• The noise level in the work environment is usually moderate
• The person in this position may have to lift up to fifty (50) pounds on a daily basis; anything over fifty (50) pounds is considered a minimum two (2) person lift
• The person having this position may have to sit for one (1) hour, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day
• The work environment characteristics described herein are representative of those an employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions