Executive Sous Chef

The Executive Sous Chef will contribute to the overall success of the hotel by providing superior customer service and specialized services in the kitchen. Working collaboratively with the Executive Chef and culinary team, this position will ensure continued growth and development of the Ambassadors and maximize operational efficiencies, customer service and profitability by directing and overseeing the work of others within the kitchen.

Responsibilities :

• 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
• Puts in place the systems, structures and practices to manage results
• Delivers front line service while leading and supervising the culinary team 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
• Secures and controls food inventory and labour costs 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
• Identifies potential leaders within the team and implements 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

Skills / Knowledge / Experience :