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60F4A2386FF16435
Executive Sous Chef
Property Name
Topnotch Resort and Spa
Job Title
Executive Sous Chef
Location
Vermont-Northern/Burlington
City
Stowe
Work Permit
Applicants who do not already have legal permission to work in this country will not be considered.
Industry
Hotel/Resort
Position Categories
Chef - Sous Chef
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At BENCHMARK, a global hospitality company the definition of success is as individual as each of the over 10,000 employees worldwide who compose our award-winning teams. Each person brings unique skills, talents, experience, history, and culture to our company. Together, they form an extraordinary mosaic that supports BENCHMARK's very entrepreneurial culture. Each team member's desire for accomplishment is supported by our determination and passion to build successful and rewarding futures.

Job Description

The Executive Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.
  • Assists Executive Chef in planning menus for all food outlets in the resort
  • Trains, supervises, and evaluates the work of Sous Chefs and Pastry Chef
  • Coordinates the work of Sous Chefs, Line Cooks, Pastry Chef, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor 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
  • Assists Executive Chef in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
  • Assists Executive chef 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
  • Attends Food & Beverage staff and management meetings as needed
  • Consults with catering department about food production aspects of any special events that are planned in Executive chefs absence
  • Cooks or directly supervises the cooking of items that require skillful preparation
  • Evaluates food products to assure that quality standards are attained
  • Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
  • Assists Executive Chef in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
  • Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Provides training and professional development opportunities for all kitchen staff
  • Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
  • Motivates and develops staff including cross training and promotion of personnel
  • Visits dining area to greet members
  • Undertakes any special projects as assigned by the General Manager and Executive Chef

Job Requirements

We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.
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