Executive Sous Chef at Avion Hospitality Employee Services LLC

Tulsa, Oklahoma, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jun, 26

Salary

0.0

Posted On

27 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Staff Training, Performance Management, Purchasing, Vendor Relationships, Guest Experience, Day-to-Day Operations, Compliance, Communication, Talent Management, Project Management, Delegation, Financial Acumen, Menu Development, Sanitation Procedures, Conflict Resolution

Industry

Hospitality

Description

Description Our Executive Sous Chef is a leader of the restaurant Culinary Team and Kitchen – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency restaurant Culinary with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to restaurants, banquets, catering events, and in room dining. WHAT YOU’LL DO IN THIS ROLE: OUTLET STRATEGY AND MANAGEMENT – Oversight, hiring, training and performance management, purchasing and vendor relationships. GUEST EXPERIENCES – Empower culinary staff to provide unrivaled service, interact with staff and leaders to obtain feedback, manage service deliver quality and assurances. OPERATIONS – Manage day-to-day operations, oversee preparation of the line and kitchen & uphold standards, ensure compliance with all applicable laws and regulations, assist where needed on the floor. COMMUNICATIONS – Communicate with key partners & Dept. heads, act as liaison with other organizational leads, initiate and oversee cross-functional collaborations. Coordination with Director of Food & Beverage & Restaurant General Manager. TALENT MANAGEMENT – Drive the hiring process to identify the right talent; provide leadership and vision; manage staffing levels, oversee, and enforce policies, procedures, and standards. PROJECT MANAGEMENT – Ability to delegate and manage tasks, assignments, and projects pertains to Critical Path and Action Plan Education & Experience: At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing. Supervisory experience required Ability to work a flexible schedule Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must maintain composure and objectivity while under pressure. Requirements REQUIRED SKILLS, ABILITIES & What will you be doing most days? 5+ years of relevant experience in a hotel environment with independent restaurants Managing the sous chefs guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback, and administer corrective action when needed. Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food. Oversee daily production from main kitchen department to ensure proper presentation and preparation to event guidelines. Conduct regular walk-throughs and random food tastings Review event orders (EOs) with Banquet Chef to give thorough explanations of methods and presentation. Assist Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff, and other aspects on an on-going basis. Continually monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines Proven track record achieving business results across multiple businesses History of leading, motivating, and coaching teams to achieve objectives Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives Excellent oral and written communication skills, including ability to communicate in English Excellent interpersonal skills with ability to advise effectively and tactfully, counsel, coach, resolve conflict, and negotiate within all levels of an organization Internal and external customer-focused with sound judgment, excellent financial and strategic skills, and restaurant profit and loss analysis experience "Win together" mentality Basic proficiency with Microsoft Office Product Suite, advanced proficiency preferred Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays Always maintain a professional appearance and manner Ability to be mobile for significant distances between and within buildings Ability to observe performance and detect signs of emergency situations and respond with proper action Must be willing to “pitch-in” and help co- workers with their job duties and be a team player Ability to multi-task and delegate day-to-day operations and admin, special projects, & duties Provide inspirational leadership while supervising and culinary members during day-to-day operations Accountable for all A La Carte Menus and items and Restaurant Culinary Staff Create and execute an exciting Culinary program and effectively manage the events from start to finish. Recruit and select talented team members who will enhance the brands culture and provide opportunities for growth and development to retain staff Keep up to date with Critical Action Plan & Management Operating Plan Abide by the AOR (Area of Responsibility) Work with the culinary team on driving & creating innovative culinary ideas and promotions Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue Any other tasks or assignments assigned to you

Responsibilities

The Executive Sous Chef leads the restaurant culinary team and kitchen, driving food and beverage excellence across multiple units including restaurants, banquets, and in-room dining, with a focus on business growth and guest satisfaction. Key duties involve overseeing outlet strategy, managing daily operations, talent management including hiring and coaching, and ensuring high standards for food preparation and service quality.