Exec Sous Chef-260 EX

This position is with a well-established hotel known for its commitment to exceptional hospitality and high-quality food service. The hotel operates in a fast-paced environment where culinary excellence meets impeccable customer service to provide guests with memorable dining experiences. The facility offers a variety of dining options including banquet services and in-room dining, all of which require precise coordination and superior management of kitchen operations. The hotel employs a diverse team of culinary professionals dedicated to maintaining standards of cleanliness, safety, and quality. This role is critical in supporting the successful operation of the food and beverage department and directly contributes to the hotel's reputation for outstanding dining experiences.

The role of the Kitchen Manager is essential in overseeing the entire kitchen operation. This position is responsible for managing kitchen personnel, ensuring strict adherence to food preparation standards, and guaranteeing the proper handling and storage of all food items in compliance with established safety and quality standards. The Kitchen Manager will coordinate food purchasing and maintain menu offerings, while also ensuring food and labor costs stay within budgeted limits. The role involves a balanced schedule with approximately 50% of time spent in active culinary production and the other 50% dedicated to administrative duties such as scheduling staff, managing labor, costing recipes and menus, and overseeing inventory. This comprehensive responsibility requires a skilled leader proficient in both culinary arts and effective kitchen management.

Additional tasks include staff training and performance evaluation, maintaining compliance with hotel policies and safety regulations, communicating clearly with team members, and working closely with other departments like purchasing and storeroom to ensure smooth operations. The Kitchen Manager reviews banquet event orders, coordinates special menu items, and ensures all kitchen areas are well-equipped and staffed. Monitoring the quality of prepared dishes and guest satisfaction is a continuous aspect of the role, along with conducting regular inspections and addressing any operational deficiencies. Collaboration with the Executive Chef is pivotal for menu development, cost analysis, and maintaining departmental budgets.

This position also emphasizes maintaining up-to-date documentation such as recipe cards, plating guides, production sheets, and training materials. The Kitchen Manager is responsible for overseeing daily inventory, requisitioning supplies, and ensuring compliance with HACCP training and OSHA regulations. The candidate must exhibit strong leadership skills, a professional demeanor, and the ability to work under pressure while maintaining excellent communication across departments. Meeting attendance requirements and availability for consistent work schedules are essential. This role offers a dynamic work environment with significant opportunities for growth within the hospitality industry, especially in food and beverage management and culinary leadership.