What are the responsibilities and job description for the Executive Sous Chef position at Remington Hospitality?
The Executive Chef of Outlets will administer, direct, manage and control the total operations of the food and beverage outlets to include quality preparation, prompt and courteous service, efficient administration and profitability in all outlets.
Core Responsibilities
Knowledge, Skills, And Competencies
Range of pay: $70,000 - $85,000 DOE
Core Responsibilities
- Efficiently supervise, guide and train all management level associates in the food and beverage discipline, ensuring management is covering all hours of every shift to ensure constant supervision of each department.
- Schedule, evaluate and direct all food and beverage personnel, including providing disciplinary action if necessary.
- Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
- Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Ensure safe food handling protocols are followed at all times.
- Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
- Establish, direct and review liquor procedures to ensure adequate security and accountability.
- Act in concert with hotel management team and property General Manager, including in monthly meetings, property MOD programs, weekly staff meetings, monthly inventories and Executive Committee meetings.
- Drive financials through creation of menus, specials and promotions, as well as maintenance or decrease in food cost and awareness and adherence to staffing levels throughout the food and beverage areas of the hotel.
- Coach and counsel associates, including managers
- Other duties as assigned to ensure effective operation of the overall hotel.
Knowledge, Skills, And Competencies
- Prior experience in Food and Beverage leadership role, with proven record of success
- Knowledge of federal, state and local laws and regulations as it relates to food and liquor, ensuring food and beverage staff have all been trained in responsible alcohol service.
- Strong business communication and presentation skills, both verbal and written
- High work ethic and self-initiative
- Strong computer skills in Microsoft Suite
- Some travel may be required
- Regular attendance according to established guidelines
- May be required to work varying schedules to reflect the business needs of the property
- Must possess basic computational ability
- Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
- Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
- Ability to participate in, and at times lead departmental and/or hotel team meetings
- Sit, stand and walk for varying lengths of time
- Lift approximately ten (10) pounds
- Good communication skills, both written and verbal
- Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
- Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed
Range of pay: $70,000 - $85,000 DOE
Salary : $70,000 - $85,000
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