Executive Sous Chef | Seaglass

Overview The Executive Sous Chef supports the Culinary Department by overseeing daily kitchen operations and food‑production outlets, ensuring efficiency, consistency, and cost‑effective performance; this role carries broad responsibility for maintaining high culinary standards, optimizing resources, and minimizing operating expenses while working closely with the Executive Chef to manage staff, guide production, and uphold the overall quality and effectiveness of the culinary program, and it formally reports to the Executive Chef. Essential Functions:  Responsible for the execution of all Omni Hotel & Resorts company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.  To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.  Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.  Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.  Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.  Establish and maintain control of the standards for purchasing and receiving items.  Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.  Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.  Directs proper sanitation of all kitchen facilities and equipment.  Comply with EcoSure & health code standards for sanitation.  Ensures that all kitchen equipment is in good working order.  Responsible for control of equipment and scheduling maintenance.  Perform any other job-related duties as assigned.   Qualifications: 3 - 5 years of experience in high volume Banquet operation Previous culinary supervisory experience is strongly preferred Advanced Knife skills required Minimum 1 year banquet culinary experience, preferably in high volume upscale hotel banquet operation.Must be familiar with all cooking techniques Must be familiar with batch and quantity cooking Must have the ability to multi-task. Must possess strong organizational, culinary, communication, and motivational skills. Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. The ability to stand/walk for extended periods of time. Physical capacity to lift/carry/push/pull up to 50 pounds.  FHC certified or Servesafe Sanitation certified required Must be able to have flexibility with scheduling in accordance with fluctuating business levels, events and functions.   Working Environment:  Interior of hotel, in restaurant and kitchen areas, with exposure to humidity,   steam and extreme temperatures.  Exposure to Food and Beverage hazardous cleaning chemicals.  Exposure to food items and beverages.