Executive Sous Chef
Company: Sunseeker Resort
Location: Port Charlotte
Posted on: June 24, 2022
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.
--- Interacts with guests to obtain feedback on product quality and
--- Responds to and handles guest problems and complaints.
--- Able to make recommendations to the Executive Chef regarding
--- 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
--- 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
--- 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
--- 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
Keywords: Sunseeker Resort, Port Charlotte , Executive Sous Chef, Hospitality & Tourism , Port Charlotte, Florida
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