Veterans Preferred - Executive Sous Chef
Posted on: November 19, 2023
Military Veterans are Encouraged to Apply. - Job Summary
Exhibits culinary talents by personally performing tasks while
assisting in leading the staff and managing all food related
functions. Works to continually improve guest and employee
satisfaction while maximizing the financial performance in all
areas of responsibility. Assists in supervising all kitchen areas
to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct
reports. Must ensure sanitation and food standards are achieved.
Areas of responsibility comprise overseeing all food preparation
areas. Responsible for managing the staff and helping create a
creative and supportive department.
Duties & Functions
Assisting in Leading Kitchen Operations for Property
--- Provides direction for all day-to-day operations.
--- Help implement culinary standards to the whole staff.
--- Understands employee positions well enough to perform duties in
employees' absence or determine appropriate replacement to fill
--- Provides guidance and direction to subordinates, including
setting performance standards and monitoring performance.
--- Utilizes interpersonal and communication skills to lead,
influence, and encourage others; advocates sound financial/business
decision making; demonstrates honesty/integrity; leads by
--- Encourages and builds mutual trust, respect, and cooperation
among team members.
--- Ensures property policies are administered fairly and
--- Reviews staffing levels to ensure that guest service,
operational needs and financial objectives are met.
--- Establishes and maintains open, collaborative relationships
with employees and ensures employees do the same within the
--- Solicits employee feedback, utilizes an "open door" policy and
reviews employee satisfaction results to identify and address
employee problems or concerns.
--- Supervises and coordinates activities of cooks and workers
engaged in food preparation.
--- Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and
--- Develops and implements guidelines and control procedures for
purchasing and receiving areas.
--- Establishes goals including performance goals, budget goals,
team goals, etc.
--- Communicates the importance of safety procedures, detailing
procedure codes, ensuring employee understanding of safety codes,
monitoring processes and procedures related to safety.
--- Manages department controllable expenses including food cost,
supplies, uniforms and equipment.
Ensuring Culinary Standards and Responsibilities are Met
--- Determines how food should be presented, and create decorative
--- Creates and provides direction for menu development.
--- Monitors the quality of raw and cooked food products to ensure
that standards are met.
--- Recognizes superior quality products, presentations and
--- Ensures compliance with food handling and sanitation
--- Follows proper handling and right temperature of all food
--- Ensures employees maintain required food handling and
--- Maintains purchasing, receiving and food storage standards.
--- Prepares and cooks foods of all types, either on a regular
basis or for special guests or functions.
Ensuring Exceptional Customer Service
--- Improves service by communicating and assisting individuals to
understand guest needs, providing guidance, feedback, and
individual coaching when needed.
--- Manages day-to-day operations, ensuring the quality, standards
and meeting the expectations of the customers on a daily basis.
--- Displays leadership in guest hospitality, exemplifies excellent
customer service and creates a positive atmosphere for guest
--- Interacts with guests to obtain feedback on product quality and
--- Responds to and handles guest problems and complaints.
--- Empowers employees to provide excellent customer service.
Establishes guidelines so employees understand expectations and
parameters. Ensures employees receive on-going training to
understand guest expectations.
--- Reviews comment cards, guest satisfaction results and other
data to identify areas of improvement.
Managing and Conducting Human Resource Activities
--- Identifies the developmental needs of others and coaching,
mentoring, or otherwise helping others to improve their knowledge
--- Ensures employees are treated fairly and equitably.
--- Trains kitchen associates on the fundamentals of good cooking
and excellent plate presentations.
--- Administers the performance appraisal process for direct report
--- Observes service behaviors of employees and provides feedback
to individuals and or managers.
--- Manages employee progressive discipline procedures for areas of
--- Ensures disciplinary procedures and documentation are completed
according to Standard and Local Operating Procedures (SOPs and
LSOPs) and supports the Peer Review Process.
--- Provides information to executive teams, managers and
supervisors, co-workers, and subordinates by telephone, in written
form, e-mail, or in person.
--- Analyzes information and evaluating results to choose the best
solution and solve problems.
Qualifications & Standards
- High school diploma or GED; 6 years' experience in the
culinary, food and beverage, or related professional area OR
- 2-year degree from an accredited university in Culinary Arts,
Hotel and Restaurant Management, or related major; 4 years '
experience in the culinary, food and beverage, or related
- Valid ServSafe Manager Certification
Keywords: Hyatt, Durham , Veterans Preferred - Executive Sous Chef, Hospitality & Tourism , Durham, North Carolina
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