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Executive Sous Chef

Company: Sunseeker Resort
Location: Port Charlotte
Posted on: June 24, 2022

Job Description:


The Executive Sous Chef works directly with, and in the absence of, the Executive Chef to maintain and improve the resort culinary operations. The ideal candidate will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Supports senior leadership by developing and assuming key management responsibilities.

All duties are performed in accordance with department and property policies, practices and procedures.

Job Duties

--- Interacts with guests to obtain feedback on product quality and service levels.

--- Responds to and handles guest problems and complaints.

--- Able to make recommendations to the Executive Chef regarding succession planning.

--- To be aware of all financial budgets and goals.

--- To ensure that guests are always receiving an exceptional dining experience representing care and professionalism.

--- Ensure that all recipes and product yields are accurately costed and reviewed regularly.

--- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

--- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

--- Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

--- Ensure that all food preparation equipment is being used safety and correctly. That it is cleaned and maintained accordingly.

--- Ensure that all culinary operations manuals are prepared and always updated.

--- Ensure that the Department's overall operational budgets are strictly adhered too.

--- Ensure that the culinary department adheres to all Sunseeker policies and procedures.

--- Ensure creative menu planning and correct food preparation for each outlet including banquets.

--- Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

--- Fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.

--- To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

--- To manage associates fairly and take a personal interest in knowing all culinary associates. Must project a positive and motivated attitude among all associates, even in stressful situations.

--- To spend time in all outlets to ensure that the operation is managed well by the Chef de Cuisine team.

--- To ensure that all food products received are of the required standard and quality and that they are stored and rotated correctly.

--- Ensure that weekly work schedules and annual leave planners are administered and filed correctly. That requested time off is distributed fairly amongst the culinary team.

--- Coach and counsel employees in a timely manner and in accordance with Company policy.

--- To assume responsibility of the entire culinary operation in the absence of the Executive Chef.

--- To maintain and increase the culinary division's morale and employee engagement.

Keywords: Sunseeker Resort, Port Charlotte , Executive Sous Chef, Hospitality & Tourism , Port Charlotte, Florida

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