Executive Sous Chef

Louisville, KY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $62,500.00 - $79,700.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

meal discounts

employee training

Flexible Schedule

Job Description

This position is within a hotel kitchen environment, a crucial part of the hospitality industry. Hotels often have high-standards for culinary quality to meet guest expectations, and maintaining consistent food preparation, presentation, and safety is essential for success. This is a full-time position that requires working under pressure, often with a flexible schedule including weekends, to meet the demands of hotel dining services. The role of Executive Sous Chef is one of leadership and operational management, directly supporting the Executive Chef in overseeing the culinary operations.

The Executive Sous Chef plays an integral role in the daily funct... Show More

Job Requirements

Culinary degree or equivalent experience
5+ years culinary experience in hotel or equivalent setting
3+ years management or supervisory experience
Knowledge of proper food handling and safety procedures
Ability to prepare food to hotel standards and guest expectations
Ability to multitask and manage heavy workloads under pressure
Skilled at managing a team and training staff
Ability to adhere to and enforce company policies and procedures

Job Qualifications

Culinary degree or equivalent experience
Over 5 years of culinary experience in a hotel or equivalent setting
More than 3 years of management or supervisory experience
Knowledge of proper food handling and safety procedures
Ability to prepare food to hotel standards and guest expectations
Ability to multitask and handle a heavy workload under pressure
Skilled in managing and training kitchen staff
Ability to enforce company policies and procedures

Job Duties

Assist the Executive Chef in planning and developing menus and recipes
Develop daily specials incorporating input from other chefs
Recognize and ensure superior quality products, presentations, and flavors
Control labor and operating expenses through scheduling, budgeting, purchasing, and inventory control
Ensure compliance with health, safety, sanitation, and alcohol awareness standards
Communicate and enforce safety procedures and ensure employee understanding
Provide guidance on daily records and monthly self-audits
Maintain control systems for quality and portion consistency
Assist Executive Chef with performance goals, creativity, efficiency, and productivity
Coordinate banquet production with Banquet Chef
Research and test new food products
Manage day-to-day kitchen operations to meet customer expectations
Interact with guests to obtain and respond to feedback
Select, train, evaluate, lead, motivate, and discipline kitchen staff
Perform duties or arrange coverage in employee absences
Participate in training staff and catering on menu items
Demonstrate leadership in guest hospitality and customer service
Foster a harmonious and professional team environment
Demonstrate new cooking techniques and equipment
Build mutual trust, respect, and cooperation among team members
Work a flexible schedule including weekends
Ensure high standards of food quality, taste, presentation, and sanitation
Ensure compliance with laws regarding cleanliness, safety, and documentation
Perform other duties as required

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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