Executive Sous Chef

Overview The Executive Sous Chef supervises and coordinates activities of cooks and other workers engaged in preparing and cooking menu items. Assumes responsibility for kitchen in absence of the Executive Chef. Responsibilities Establishes menu forecasts based on customer counts or business forecast previous experience, dates and holidays. Posts the menu forecast for all kitchen employees to review. Ensures the safety and security of employees and customers. Implements programs and processes to reduce time loss injuries. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Verifies that all portion sizes, quality standards, department rules, polices, and procedures are maintained by kitchen employees. Supervises the production of all food items. Verifies that all sanitation and nutrition practices are maintained by kitchen employees. Review kitchen activities with Executive Chef. Meet with departmental directors and managers as necessary. Other duties as assigned. Qualifications Five to seven years experience as a sous chef, pastry chef, or specialty chef with a 4-year degree in a related field or equivalent work experience. Applicable health certifications. Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department, Innkeepers Laws and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying. Pay Range USD $0.00 - USD $0.00 /Yr. Tipped Position This position does not earn tips

Five to seven years experience as a sous chef, pastry chef, or specialty chef with a 4-year degree in a related field or equivalent work experience. Applicable health certifications. Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department, Innkeepers Laws and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

Establishes menu forecasts based on customer counts or business forecast previous experience, dates and holidays. Posts the menu forecast for all kitchen employees to review. Ensures the safety and security of employees and customers. Implements programs and processes to reduce time loss injuries. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Verifies that all portion sizes, quality standards, department rules, polices, and procedures are maintained by kitchen employees. Supervises the production of all food items. Verifies that all sanitation and nutrition practices are maintained by kitchen employees. Review kitchen activities with Executive Chef. Meet with departmental directors and managers as necessary. Other duties as assigned.