Executive Sous Chef
US-MA-Boston
Management
Req #: 78958
Type: Full-Time
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Overview: The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Execuitve Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities: * Work with other F&B managers and keep them informed of F&B issues as they arise. * Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. * Coordinate and monitor all phases of Loss Prevention in kitchen areas. * Prepare and submit required reports in a timely manner. * Monitor quality of all food product and presentation. * Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. * Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen. * Supervise and schedule banquet kitchen staff. * Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. * Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions. * Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. * Respond to guest complaints in a timely manner. * Ensure compliance with SOP's in all outlets. * Ensure compliance with requisition procedures. * Conduct staff performance reviews in accordance with Highgate Hotel standards. * Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. * Know and enforce all local health department sanitation laws. * Know how to compute daily food cost. * Work with the Director of F&B to create and implement menus. * Assess food portion size, visual appeal, taste and temperature of items served. * Check all stations at the end of every shift for proper food storage and sanitation. * Check food purchases for proper ordering, quality and price structure. * Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Qualifications: * Two years of Sous Chef Level experience in a luxury hotel required. * 5 years of progressive experience in a hotel or a related field. * Culinary degree required * Union hotel experience preferred * 2 years of banquet experience required * Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. * Long hours sometimes required. * Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
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