Executive Sous Chef

Work with the Executive Chef to create menus to be cost effective with food, labor, and production cost for all restaurants, banquet functions, and room service.

Work with Director of Purchasing to ensure food quality, cost effectiveness, and availability of items for menus and promotional events

Coordination and communication with all Food, Beverage, and Banquet departments. Monthly inventory, portion and waste control, sanitation codes are met.

Design food displays and approve all items presented to ensure desired standards are met. Coordinate all production for banquet functions and off site catering functions put on by the hotel. 

Maintain and enforce staffing guidelines and handbook policies with all culinary teams and stewards.

Be able to assume responsibilities in the Executive Chef's absence. Be able to work a flexible shift and under the pressures of a fast moving environment.  Should be able to take charge of the kitchen at any time.

* A minimum of 2 years of culinary experience preferably with leadership responsibilities
* 4+ years of employment related experience
* Current or past experience working in a hotel environment would be preferred
* Candidate must have experience in banquet operations as well as a la carte service