Executive Sous Chef at IHG Career

, Guam, United States -

Full Time

Start Date

Immediate

Expiry Date

19 May, 26

Salary

0.0

Posted On

18 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication, Problem Solving, Reasoning, Analytical Abilities, Motivating, Training, Basic Math, Food Cost Control, Inventory Management, Budget Preparation, Menu Design, Staff Scheduling, Vendor Management, Health and Safety Compliance, Asian Cuisine

Industry

Hospitality

Description

Job Status and Requirements: This is Local Hire. Must be able to work on Guam, USA without restrictions: US Citizens or US Permanent Residents Residents of Federated States of Micronesia (FSM) 3. This position is not eligible for: Relocation Package to be US Work Visa Sponsor 4. Service years - At least 4 years of experience as an Executive Sous Chef at a full-service hotel. 5. Completion of a degree or certificate in culinary arts is preferred. 6. Language - Fluent in English (speaking, listening, reading and writing) 7. Knowledge and skills Communication skills are utilized a significant amount of time when interacting with guests and employees. Problem solving, reasoning, analytical, motivating, and training abilities are often used when estimating food productions, coordinating functions, and performing general management duties. Basic math skills, reading, and writing are used when completing paperwork, budgets, and other reports. Must be able to obtain a government-issued Food Handler’s Certification. Must be able to work nights, weekends, holidays, and during inclement weather. Specialized experience with Asian cuisine is highly preferred. What’s the job? Responsible for managing all personnel and daily operations of multiple kitchens. Oversees the quality of food, timeliness of food preparation, maintenance of the kitchen, and staff productivity to ensure that it is up to hotel quality standards. Monitors and controls food costs and kitchen inventory to meet revenue goals. Ensures that kitchen operations are in compliance with brand standards and federal and state health and safety regulations. Your-day-to-day People Lead the team by example by promoting and maintaining a safe and positive workplace. Develop a Kitchen orientation and on-boarding plan for new team members. Conduct pre-shift briefings as needed. Promote teamwork and quality service through daily communication and coordination with other departments. Manage daily staff assignments, communicate goals, and ensure compliance of policies and procedures. Review kitchen staff operations and initiate performance appraisals, salary adjustments, disciplinary measures, and other HR-related actions. Financial Closely monitor food costs and inventory levels. Assist in the preparation of the kitchen’s annual budget. Guest Experience Establish and review daily menus and implement innovative concepts. Respond appropriately to guest complaints. Make appropriate service recovery gestures in accordance with established guidelines. Will be responsible for achieving Key Performance Indicator Metrics in terms of Breakfast Score and Brand Standard audits. Will be responsible for all outlet’s performance in terms of food satisfaction and guest experience. Responsible Business Design menus and create new entrees for day-to-day operations and special events such as weddings and holidays. Monitor all kitchen equipment such as stoves, freezers, vents, etc. are in working condition. Notify the engineering department for assistance in equipment repairs or other maintenance concerns. Inspect quality and preparation of food to ensure that it is up to brand standards and safety regulations. Coordinate and supervise the daily functions of all kitchen staff. Approve staff schedules to ensure adequate manpower in all areas of all kitchens. Set standard kitchen operating procedures and familiarize new employees with kitchen practices. Ensure compliance with health, safety, and sanitary standards. Regularly generate written and oral reports of kitchen operations to the Director of Food and Beverage or upper management. Manage vendor relationships and develop strategic alliances with vendors. Ensure compliance with procurements and disposal rules and regulations. Communicate with the Purchasing department and vendors to source appropriate kitchen supplies and equipment. What we offer In return we'll provide you a competitive financial and benefits package which may include Health (medical, dental & vision) insurance, a 401k plan with company match, Paid Time Off and Employee Discount. A chance to become part of the global IHG family - opening a door to endless career opportunities. We’re passionate about growing our talent. We’ll provide the training & development you need to succeed & progress into your next role. Join us and you’ll become part of the global IHG family – Our colleagues share some winning characteristics: we work better together, we trust and support each other, we aim higher by looking for better ways to do things, we do the right thing, and we welcome different perspectives. IHG is an equal opportunity employer: Minorities/ Females/ Disabled/ Veterans

Responsibilities

The Executive Sous Chef is responsible for managing all personnel and daily operations across multiple kitchens, overseeing food quality, preparation timeliness, kitchen maintenance, and staff productivity to meet hotel standards. This role also involves monitoring and controlling food costs and inventory to achieve revenue goals while ensuring compliance with brand standards and health/safety regulations.