The Executive Sous Chef must be an experienced kitchen leader with proven ability to manage all aspects of kitchen operations. Working closely with the Executive Chef, this position is responsible for delivering high quality food products in our restaurant, in-room dining, and lounge in line with our hotel's continuing effort to deliver outstanding guest service and financial profitability. This person will report to the Executive Chef.

Job Description:

• Planning, Preparation, Costing, continued Production and Delivery of high quality menu items in restaurant, lounge, and in-room dining as per the concepts in each area
• Ensuring quality and quantity standards of food preparation and presentation in all the F&B outlets are adhered to
• Assigning, supervising, coaching, and counseling all culinary team members
• Working hands-on to ensure seamless operation of different sections of the kitchen
• Assist Executive Chef in conceptualizing and creating various Food and Beverage programs
• Assist the Executive Chef in Planning and Budgeting the food costs and other food and Beverage related costs for all the F&B outlets
• Staffing and Scheduling of kitchens and allocation of duties
• Develop and execute systems and procedures that achieve higher cost efficiency and guest satisfaction
• Create various platforms / documentation for standardizing menu items and operations including standard recipe cards, mise en place lists, yield cards, Menu Information Sheets, etc.
• Demonstrate skills in leadership, initiative, problem solving, prioritizing, delegation, training and developing subordinates, goal setting and being goal oriented
• Meet financial objectives by controlling cost, waste and inventory controls without sacrificing quality or quantity (portion sizes)
• Responsible for all food inventory supplies in purchasing ingredients; evaluating the quality of food product deliveries; maintaining inventory levels, re-order points, storage requirements, and cost-controls
• Assist in Product development, Sourcing, Vendor development
• Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens
• Manages customer confidence and satisfaction by responding to their special requests
• Handle customer complaints immediately and communicate complaints, suggestions, problems and compliments to the Executive Chef
• To be friendly, courteous and efficient in all guest interaction opportunities
• Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures; complying with sanitation and legal regulations
• Have working knowledge of cleaning products and materials
• Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance
• Follow-up on Capital Budget and all repairs and maintenance items related to the Food and Beverage decision
• Maintain and monitor energy conservation program for the Kitchens and related areas, assist in implementing environmental policies
• Review the monthly and daily business reports of the hotel, specifically F&B report and assist the Executive Chef in developing a work plan to achieve greater results
• Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment, etc.
• Motivate, inspire, and develop the team of chefs, monitor performance by providing direction and professional development, counseling, evaluating and delivering recognition
• Assist in periodically reviewing, re-evaluating, and revising departmental procedures, job descriptions, supplies and equipment, as needed
• Attends and conducts necessary meetings within the departmental and other departments of the hotel for smooth operations
• Periodically attend Front of House meetings and facilitate an open productive dialog with Servers and Front of House Management
• Ensures all the kitchen records are maintained properly at all times
• To be aware of all the house rules and to not only follow them, but to also assist in implementing them with colleagues. To always conduct oneself in such a manner so as to encourage all fellow employees to do likewise
• Implementation of hotel / brand policies and procedures, participation and facilitation of hotel wide activities

Required Experience:

• Minimum of 3 years experience as a Sous Chef or higher
• Culinary degree or equivalent experience and knowledge of complex food preparation styles through extensive mentor relationships on the job
• Experience and knowledge of Western Style Cooking, Classical Food, and New York Style food
• Experience in NYC local union establishments desirable

Required Skills:

• Applicant must demonstrate strong leadership abilities and be a team player
• Excellent interpersonal and communications skills, excellent command over written, and oral communication
• Decision making, Process improvement and Process management
• A self-starter that is creative, flexible and able to handle multitasks
• Customer, Quality, and Internal Customer focus
• Hiring, Training, and Coaching
• Has high energy level and can handle high profile/high volume business
• Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills
• Strong sense of personal integrity and pride
• Able to lift up to 30 pounds regularly and up to 50 pounds occasionally
• Sound knowledge in technical and technology related aspects of running a kitchen (eg: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software)
• Ability to work flexible schedule as necessary