Executive Sous Chef
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Key skills for this role
About the Role
Le Méridien Hotels & Resorts is seeking an Executive Sous Chef to lead kitchen operations and ensure high-quality culinary standards. The role involves supervising staff, managing food costs, and delivering exceptional guest experiences.
Key Skills for This Role
Responsibilities
- Provide direction for all day to day operations in the kitchen
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment
- Ensure compliance with food handling and sanitation standards
- Develop and implement purchasing and receiving guidelines and control procedures
- Train kitchen staff on fundamentals of excellent cooking and beautiful plate presentations
- Interact with guests to obtain feedback on product quality and service levels
Requirements
- High school diploma or GED; 6 years kitchen, food and beverage, or related professional experience
- OR 2 year degree in culinary arts, hotel and restaurant management, or related major; 4 years kitchen, food and beverage, or related professional experience
Full Job Posting
Job Overview
- Demonstrate culinary skills by personally executing tasks while assisting in leading the staff and managing all food and beverage related functions.
- Strive to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.
Candidate Profile
- High school diploma or GED; 6 years kitchen, food and beverage, or related professional experience.
- OR 2 year degree in culinary arts, hotel and restaurant management, or related major; 4 years kitchen, food and beverage, or related professional experience.
Core Work Activities
- Provide direction for all day to day operations.
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement.
- Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilize interpersonal and communication skills to lead, influence, and encourage others.
- Encourage and build mutual trust, respect, and cooperation among team members.
- Ensure hotel policies are administered fairly and consistently.
- Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
- Establish and maintain open, collaborative relationships with employees.
- Solicit employee feedback and review employee satisfaction results to identify and address employee problems or concerns.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals
- Develop and implement purchasing and receiving guidelines and control procedures.
- Establish goals including performance goals, budget goals, and team goals.
- Communicate the importance of safety procedures, detail procedure specifications, and monitor processes and procedures related to safety.
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
- Participate in the budgeting process for areas of responsibility.
- Understand and implement brand's safety standards.
Ensuring Culinary Standards
- Provide guidance for development of menu items.
- Monitor quality of raw and cooked food products to ensure standards are met.
- Determine how food should be presented and create decorative food displays.
- Recognize superior quality products, presentations, and flavor.
- Ensure compliance with food handling and sanitation standards.
- Follow proper handling and temperature of all food products.
- Ensure employees obtain required food handling and sanitation certifications.
- Maintain food purchasing, receiving, and storage standards.
- Regularly prepare and cook or prepare and cook various types of foods for special guests or occasions.
Ensuring Exceptional Customer Service
- Provide services that are above and beyond for customer satisfaction and retention.
- Improve service quality by communicating and assisting individuals to understand guest needs.
- Manage day to day operations to ensure quality and standards are met daily.
- Demonstrate leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.
- Interact with guests to obtain feedback on product quality and service levels.
- Respond to and handle guest problems and complaints.
- Empower employees to provide excellent customer service.
- Review comment cards, guest satisfaction results, and other data to identify areas of improvement.
Managing Human Resources
- Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
- Ensure employees are treated fairly and equitably.
- Train kitchen staff on fundamentals of excellent cooking and beautiful plate presentations.
- Conduct performance appraisal process for direct reports.
- Interact with banquet chefs and food and beverage on food knowledge and recipe portfolio training.
- Observe employee service behaviors and provide feedback to individuals and/or managers.
- Manage the progressive discipline process for areas of responsibility.
- Ensure disciplinary procedures and documentation are completed according to standards and local operating procedures.
Additional Responsibilities
- Provide information to executive team, managers, supervisors, coworkers, and subordinates by telephone, in written form, e mail, or in person.
- Analyze information and evaluate results to choose the best solution and solve problems.
About Le Méridien
- Le Méridien hotels are inspired by the travel era of the past, presenting each culture with the classic pursuit of enjoying life.
- Our guests are curious, creative cosmopolitan culture lovers who seek connection and savor local experiences.
- We welcome curious, creative hospitality talents to join us.
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