Executive Sous Chef
On-siteAustin, Texas, United States
Job Summary
Manage the daily operation of the hotel restaurant by directing kitchen staff, expediting service, and ensuring food quality meets Executive Chef standards. Conduct line checks, taste products, and monitor sanitation compliance with local, state, and federal regulations. Handle butchery, portioning, and inventory control while ordering kitchen products and controlling labor and operating expenses through effective scheduling and budgeting. Maintain open communication with employees, ensure safety standards are applied, and solve problems on the spot. Requires a high school diploma, culinary degree preferred, and three years of hospitality experience.
Required Qualifications
- High School diploma or general education degree (GED)
- Must be courteous and gracious, maintaining a professional demeanor at all times
- Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
- Minimize number of accidents occurring from unsafe practices by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities
- Perform all duties in a safe manner and monitor the actions of others
- Must be a problem solver, ready to come up with on the spot solutions
- Responsible for training, guiding, managing and scheduling personnel
- Ensure that sanitation standards as set forth by The LINE, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
- Butcher whole animals and fish products which includes portioning and tracking protein counts for ordering purposes
- Order all kitchen products in conjunction with the purchaser making sure adequate amounts of food, dry goods and equipment are stocked daily
- Prepare a daily line check of all line cooks' stations which includes tasting all products that are set on the line of each station for the day and checking if all ingredients are up to the Executive Chef's standards
- Maintain 'open door' communication with employee
- Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
- Ensure staff understands their job expectations before holding them accountable
- Attend relevant meetings
- Computer Proficiency: Microsoft Office, Opera PMS
- Eye for Detail
- Problem solving abilities
Desired Qualifications
- Culinary degree preferred
- Three (3) years related experience in hospitality or service industry preferred
- Strong communication skills
- Collaborative spirit
- Ethical Conduct
- Positive Attitude
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