Executive Sous Chef

• Assists the Executive Chef in managing to meet financial and guest satisfaction goals
  

• Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments
• Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef
• Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe
• Maintains product consistency by conducting inspections of seasonings, portion and appearance of food
• Coordinates service with restaurant and banquet operations
  

• Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet
• Complete assigned kitchen projects in a timely and professional manner
• Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines
  

• Works closely with Executive Chef to ensure success banquet and outlets
• Manages Food & Beverage Outlets as needed
• Assists in training restaurant kitchen staff
  

• Attends banquet meetings concerning event menus and food presentation
• Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events
  

• Communicates and reinforces the vision for Yes I Can! service to employees
• Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis
• Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
• Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services
• Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork
  

• Keep Manager promptly and fully informed of all problems or unusual matters of significance
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment
• At all times projects a favourable image of the Hotel to the public
• Abide by all Brand rules and regulations
• Adhere to all Brand policies and procedures
• Actively support and promote Workplace Health and Safety within the work environment
• Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate
  

Skills