Executive Sous Chef

Executive Sous Chef for a world-class resort property in the scenic southwest voted #1 Destination Spa by Travel & Leisure.  Organize and oversee the set up of all stations for menu service and the preparation of all menu items. Ensure that menu orders are cooked with speed and accuracy following written recipes, procedures and portion sizes. Educate, supervise and mentor kitchen staff and ensure that they follow proper safety and health code regulations. Delegate projects to kitchen staff as necessary. Maintain acceptable par levels of all supplies by conducting a daily walk-through inventory and ordering food and non-food supplies. Lead daily instructional cooking demonstrations for our guests. Receive and properly log, stock and rotate deliveries from vendors. Assist with monthly, quarterly and annual inventory. Assist Executive Chef in creation of all menus and specials and participate in daily operations. Assume responsibility of kitchen in absence of Executive Chef.

Associate's degree or equivalent required.  5+ years of previous hotel/restaurant kitchen experience and 2 years management experience preferred.  Excellent verbal and written communication skills and the ability to interact with guests required.  Working knowledge of Microsoft Word, Excel and Outlook.  Must obtain current ServSafe Food Protection Manager Certification and TIPS or SMART training.