Executive Sous Chef
Gansevoort Turks & Caicos- a Wymara Resort
Providenciales, Turks and Caicos Islands
Executive Sous Chef
Description
Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs
WE WILL ASSIST YOU IN OBTAINING A WORK PERMIT
Main Duties
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices for all food outlets.
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times by implementing regular cleaning and maintenance schedule for all kitchen areas and equipment while supporting safe work habits along with a safe working environments.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Attends food and beverage staff and management meetings.
- Consults with the Food & Beverage Director about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Evaluates food products to assure that quality standards, price and related goods are consistently met are consistently attained.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Ensures that representatives from the kitchen attend service lineups and meetings.
- Periodically visits dining area when it is open to welcome members.
- Maintain records of stock and orders items as required. Ensure that adequate stocks of food are maintained (fresh, frozen and dried).
Requirements
Requirements/Skill
- Must possess a bachelor's degree or related culinary degree with (6) six or more years of industry and culinary management experience.
- Must have good communication skills; written or oral.
- Must be computer literate
- The Chef must have the ability to manage in a diverse environment with focus on client and customer services are essential to success in this role.
- Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing, and development of culinary team preferred.
- Ability to maintain hotel's standards, policies and procedures with all kitchen personnel.
- Ability to prioritize organizes and delegates work assignments.
- Ability to direct performance of kitchen staff and follow up with corrections where needed.
- Ability to motivate kitchen staffs and maintains a cohesive team.
- Ability to promote positive work relationships with service personnel and other departments.
- Ability to ascertain staff training needs and provide such training.
- Ability to be a clear thinker analyzes and resolves problems, exercising good judgment.
- Ability to perform job functions with attention to detail, speed and accuracy.
- Ability to work well under pressure of organizing and attaining production schedules and timelines.
- Ability to maintain good coordination.
- Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
- Ability to work a 12-hour shift, 6 days per week in hot, noisy and sometimes close conditions.
- Ability to work with all products and food ingredients involved.
- Ability to use all senses to ensure quality standards is met.
- Ability to expand and condense recipes.
- Ability to perform job functions without direct supervision.
- Ability to ensure security of kitchen access, products and hotel property.
Job Info
Providenciales, Turks and Caicos Islands
Gansevoort Turks & Caicos- a Wymara Resort
Posted on:
35000 - 40000 USD
Position Available: Immediately
Work Permit: Yes
Other: Service Charge, Private Health & Dental Insurance, Flight
Accommodations: Yes
Management Position: Yes
Contact Info
Contact Title: Human Resources Manager
Fax: n/a
Description
Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs
WE WILL ASSIST YOU IN OBTAINING A WORK PERMIT
Main Duties
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices for all food outlets.
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times by implementing regular cleaning and maintenance schedule for all kitchen areas and equipment while supporting safe work habits along with a safe working environments.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Attends food and beverage staff and management meetings.
- Consults with the Food & Beverage Director about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Evaluates food products to assure that quality standards, price and related goods are consistently met are consistently attained.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Ensures that representatives from the kitchen attend service lineups and meetings.
- Periodically visits dining area when it is open to welcome members.
- Maintain records of stock and orders items as required. Ensure that adequate stocks of food are maintained (fresh, frozen and dried).
Requirements
Requirements/Skill
- Must possess a bachelor's degree or related culinary degree with (6) six or more years of industry and culinary management experience.
- Must have good communication skills; written or oral.
- Must be computer literate
- The Chef must have the ability to manage in a diverse environment with focus on client and customer services are essential to success in this role.
- Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing, and development of culinary team preferred.
- Ability to maintain hotel's standards, policies and procedures with all kitchen personnel.
- Ability to prioritize organizes and delegates work assignments.
- Ability to direct performance of kitchen staff and follow up with corrections where needed.
- Ability to motivate kitchen staffs and maintains a cohesive team.
- Ability to promote positive work relationships with service personnel and other departments.
- Ability to ascertain staff training needs and provide such training.
- Ability to be a clear thinker analyzes and resolves problems, exercising good judgment.
- Ability to perform job functions with attention to detail, speed and accuracy.
- Ability to work well under pressure of organizing and attaining production schedules and timelines.
- Ability to maintain good coordination.
- Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
- Ability to work a 12-hour shift, 6 days per week in hot, noisy and sometimes close conditions.
- Ability to work with all products and food ingredients involved.
- Ability to use all senses to ensure quality standards is met.
- Ability to expand and condense recipes.
- Ability to perform job functions without direct supervision.
- Ability to ensure security of kitchen access, products and hotel property.
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