Restaurant Executive Sous Chef

Purpose: The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Essential Functions:

Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
Responsible for menu development ad seasonal changes through monitoring of menu items sales and menu item cost and performance
Oversees Sous Chefs and Line Cooks in four kitchens across the Omni Orlando Resort at ChampionsGate.
To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
To maintain control of the standards for purchasing and receiving items.
Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
Responsible for control of equipment and scheduling maintenance.

Qualifications:

Experience in multi kitchen operations
5yrs at Sous, CDC, and Executive Sous ( current line does not mention CDC)

Customer Service, prior admin experience preferred.
Associates degree or higher preferred in Culinary Arts.
Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
Clear, positive, energetic communication skills.
Minimum 5 years at an Executive Sous Chef, Sous Chef, or Chef de Cuisine level management position of a 4 star establishment or higher.
Serve Safe certified food manager

Tools and Equipment:

Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
Oven, grill/stove burners, microwave appliances,

Working Environment:

Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.

Exposure to food items and beverages.