Executive Sous Chef

at  Coast Hotels

Your company, your values, your career!
Coast Hotels is a dynamic and growing brand. Our culture is rooted in our values, leadership accountability, and the growth and development of our Ambassadors.
The Executive Sous Chef is a senior chef responsible for assisting the Executive Chef in managing kitchen operations, overseeing staff, ensuring the highest standards of food quality and service, and training - mentoring of the Ambassadors to maximize operational efficiencies and profitability.

SKILLS/KNOWLEDGE/EXPERIENCE:

• Minimum 2 years as Sous Chef; or 4 years of leading teams
• Food Safe certified
• Hepatitis A vaccination recommended
• Self motivated team player with demonstrated organizational and interpersonal skills
• Demonstrated ability to work in a fast paced, multi-tasking team environment
• Demonstrated advanced internal/external customer service philosophy
• Experience discussing performance issues with direct reports
• Experience forecasting and budgeting
• Thorough understanding of legislation and regulations as they apply to the area
• Exemplifies Coast’s core values and enjoys working in a culture of accountability
• Able to work a flexible schedule, which includes evenings, weekends and holidays
  Coast Hotels offers a variety of benefits, including competitive wages & benefits, employee discounts, training & development, career advancement opportunities & more!
  Coast Hotels is an Equal Opportunity Employer
  Coast Hotels would like to thank all interested applicants
  Only those selected for an interview will be contacted

• Works with the Executive Chef to establish the kitchen’s overall strategic business plan, including defining direction, establishing goals, seeking opportunities for growth, anticipating requirements and managing change
• Collaborate with the Executive Chef in menu planning, recipe development, and culinary innovation
• Assume a leadership role in the kitchen, overseeing day-to-day operations and ensuring seamless service by putting in place systems, structures and practices to manage results
• Supervise and mentor kitchen staff, fostering a culture of creativity, excellence, and teamwork ensuring food preparation and service delivery standards are consistently achieved
• Collaborates with the Executive Chef on menu engineering and product development, while staying current and market focused
• Takes responsibility for the tasks of the Executive Chef in their absence
• Monitor kitchen inventory, control costs, and facilitate efficient ordering of supplies to meet or exceed financial targets
• Builds a strong team with the capabilities to deliver on the business plan through effective recruitment, communication and team practices, ensuring the team’s ongoing development by creating a motivating and engaging environment
• Monitors the quality of work and provides feedback by identifying potential leaders within the team and implementing training and development
• Addresses guest concerns, and acts on opportunities to exceed guest expectations; removes barriers to guest satisfaction
• Ensures all health & safety standards are in compliance with all regulations, promoting health and safety awareness, and monitoring the performance of equipment
• Other duties as required