Executive Sous Chef

Provide leadership to ensure a superior quality culinary experience. Manage all aspects of the kitchen management to develop a team - oriented environment that strives to succeed at al levels including : quality, consistency, productivity, presentation, and value

Key Outputs

**Operational**
- Create a team focused relationship with the Food and Beverage Director and General Manager of the organization to ensure FOH and BOH delivery of quality food and beverage, with outstanding customer service and an exceptional dining experience
- Develop a unique menu plan with consistent execution for all outlets
- Create training models by position inclusive of all departmental SOP’s.
- Maintain a high standard of food safety
- Develop standard operating procedures for all aspects of the kitchen
- Ensure effective procurement and inventory management of all food and necessary kitchen products
- Fully understand and comply with all regulations that pertain to health, and safety requirements of the kitchen, employees and guests.

**Communications**:

- Create an effective weekly reporting system of key happenings in the department
- Organize and attend regular management meetings

**Financial**
- Develop annual operating budget in collaboration with senior management
- Interpret financial reports and provide expertise on (projected) Revenue and expenses
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Other Duties as Assigned
- The above mentioned is a brief description of the outputs required of an Executive Chef, it is not intended to be exhaustive. Other requirements may be assigned as change in the environment dictates.

**Requirements**:

- Minimum 5 years of restaurant industry and culinary management experience
- Previous “opening” experience preferred, and considered a strong asset
- High volume upscale or fine dining restaurant experience a must
- The ability to manage in a multi-cultural environment with focus on customer satisfaction
- Ability to create and maintain effective work teams
- Excellent interpersonal skills
- Knowledge of F&B Control systems required
- Proficient in Microsoft Office (word, excel, powerpoint)
- Proficient in English Language, both verbal and written

The Role Profile highlights the key outputs required for this position. It is not intended to be exhaustive