Executive Sous Chef

Job Description

Job Description

Hilton Marco Island Beach Resort and Spa is currently seeking a dynamic Executive Sous Chef to join the best culinary team on Marco Island!

POSITION PURPOSE:

This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success, food quality. Train and supervise kitchen staff in the proper preparation of menu items and sanitation of kitchen. Train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Maintain sanitation and safety standards and regulations.

ESSENTIAL FUNCTIONS:

Collaborate with Executive Chef on Menu Planning

Executive sous chefs help the executive chef plan the core menu and daily specials based on current food inventory, staff capabilities, and customer feedback.

Supervise Chefs and Food Preparation Workers

Executive sous chefs manage the kitchen employees. They are responsible for giving directives to line cooks, food prep workers, and waitstaff. This involves disciplining workers as necessary.

Enforce All Food Safety Policies and Procedures

Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all kitchen and waitstaff follow these regulations.

Hire and Train Kitchen Staff

In many dining establishments, there is no official human resource department. Instead, the executive sous chef handles the human resource functions. The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment’s kitchen rules.

Check Freshness of Food and Maintain Supplies

One of the most important duties of the executive sous chef is creating and following a regular daily routine to check the freshness of all perishable items. This requires a keen attention to detail and strong organizational skills. Executive sous chefs are also responsible for ordering and facilitating the delivery of food and supplies.

Developing and Maintaining Recipe Cards

Update prep lists and station diagrams for consistent execution of all menu items

Banquet

Responsible for cooking of meals for banquets and outlets.

Cost Controls

Adhere to control procedures for cost and quality, including performing daily inventories, monitoring preparation volumes and inspecting stations and recipes.

OTHER:

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel including holidays and weekends.

All employees are required to comply fully with the rules and standards set forth by Hilton Marco Island Beach Resort & Spa, Olshan Properties and Hilton Hotels Corporation.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

1. Possess experience and advanced knowledge of kitchen operations, including execution of menus, management, housekeeping and quality assurance programs.

1. Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.

• Possess leadership skills to motivate and develop staff to ensure accomplishment of goals.

• Able to set priorities, plan, organize, and to delegate assignments to accomplish tasks, often within strict time limitations.

1. Able to apply technical knowledge of federal and state tax regulations to practical situations within the hospitality industry.

1. Able to read, write, hear, speak and understand the English language to communicate with management and staff being persuasive, clear and to the point. Written communication skills to be concise, well organized, complete, clear and understandable in order to communicate with the public and staff

1. Artistic ability to create theme menus, decorations, etc.

1. Able to handle 6 to 8 hours of intense pressure cooking ala-carte food under extreme heat.

1. Able to use a knife along with other mechanical equipment in a hotel kitchen.

1. Able to remain calm in emergency situations and to effectively work with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger and provide positive and proactive solutions.

• Able to analyze trends in comment card scores, safety reports, turnover, etc. and help set applicable policies.

1. Able to move throughout premise and visually inspect conditions requiring bending, stooping and reaching arms overhead.

• Able to grasp, lift and carry or otherwise move goods weighing a minimum of 25 lbs.

• Able to remain stationary (sitting or standing) and concentrate on tasks for long periods of time often in a high volume high-pressure area.

• Able to perform duties in a confined space, often under intense conditions which are hot loud and wet.

• Able to use finger/hand movements for extended periods of time. Both hand dexterity to maneuver switches, writing instruments, a computer keyboard, etc.

QUALIFICATION STANDARDS

Education:

• High School graduate or equivalent.
• Culinary institute diploma preferred.

Experience:

• Two year experience in a restaurant or hotel at Kitchen Supervisor or Lead Line Cook level.
• Knowledge of food production, service and costs. Prior hospitality experience preferred.

Licenses or certificates:

• Able to acquire Florida State Food Handler’s Certification
• Able to ability to acquire CPR & First Aid certification
• Able to acquire Responsible Vendors certification