POSITION OVERVIEW

The Executive Sous Chef is responsible for assisting the Executive Chef with overseeing all aspects of kitchen operations in a high-volume establishment. This includes developing menus, managing food and labor costs, ensuring food quality and safety, training and supervising staff, and collaborating with other departments to ensure smooth and efficient operations.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Bachelor’s degree or culinary degree in a related field, and/or equivalent combination of education and experience
• Three (3) or more years of prior relevant experience in a luxury property required
• Certified Food Protection Manager Certification required
• Previous leadership experience in the culinary field required
• Complete knowledge of health and safety regulations
• Must have basic knowledge of Microsoft Office software
• In-depth skills and knowledge of all kitchen operations, especially large-volume production
• Extensive kitchen technical knowledge and current culinary trends
• Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele
• Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
• Strong overall knowledge of menu preparation and presentation
• Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Excellent customer service skills
• Able to lead and mentor a team
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include nights and weekends
• Work in a fast-paced, busy, and somewhat stressful environment

LANGUAGE SKILLS

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Partner with the Executive Chef to lead all kitchen staff responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standard recipes
• Place food and supply orders for all kitchens with proper amounts based on business levels
• Check mise en place of food for quality before service time and inspects the presentation of food items to ensure that quality standards are met
• Assist the Executive Chef with menu writing, monthly inventories, pricing, requisitioning, and issuing for food production
• Plan and execute training of Members, sanitation and safety, menu planning, and related production activities
• Consistently maintain standards of quality, cost, presentation, and flavor of foods
• Ensure and follow up for maintenance, repair, and upkeep of the kitchen and equipment
• Consult with dining service personnel during daily line-ups
• Assist in maintaining the security of the kitchen, including equipment, food, and supply inventories
• Directly supervise, train, and evaluate kitchen personnel; lead by providing positive and constructive feedback to Members to reward, coach, correct, and motivate
• Partner with the Procurement team to research, source, and negotiate qualified suppliers for the purchasing of equipment, materials, supplies, goods, and/or services that meet the quantity and quality expectations of the Company
• Reports all member and guest comments to the Executive Chef and assists in the resolution
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

SUPERVISORY RESPONSIBILITIES

This position will assist with supervising all back-of-house Members within La Fontaine.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Bachelor’s degree or culinary degree in a related field, and/or equivalent combination of education and experience
• Three (3) or more years of prior relevant experience in a luxury property required
• Certified Food Protection Manager Certification required
• Previous leadership experience in the culinary field required
• Complete knowledge of health and safety regulations
• Must have basic knowledge of Microsoft Office software
• In-depth skills and knowledge of all kitchen operations, especially large-volume production
• Extensive kitchen technical knowledge and current culinary trends
• Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele
• Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
• Strong overall knowledge of menu preparation and presentation
• Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Excellent customer service skills
• Able to lead and mentor a team
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include nights and weekends
• Work in a fast-paced, busy, and somewhat stressful environmen