Hotel Job Level: 7 – Department Head

Directly Reports to: Executive Chef

Assigned Department: Food and Beverage – Culinary

Key Responsibilities

Job Summary

In accordance with the policies, procedure and standards of The Lind Hotels, under the supervision of the Executive Chef, the Executive Sous Chef is responsible as a second in the chain of command for of all aspects of kitchen operations including quality control, sanitation, food safety, training and discipline of staff. Areas of responsibility comprise overseeing all food preparation for all restaurants and F&B outlets. Manages all kitchen operations and staff on a daily basis to ensure a consistent, high quality food product and motivates the team with a service driven desire to exceed the expectations of our guests. Position requires being up to date with food/ market trends and techniques as well as being creative in the culinary side.

Essential Duties and Responsibilities

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
• Manage all Kitchens along with the Executive Chef.
• Create all food menus with the guidance of the Executive Chef.
• Complete daily market lists to ensure quality food ordering while maintaining budgeted costs.
• Meet with storekeepers to ensure quality & par levels are maintained.
• Conduct daily shift briefings with all kitchen team.
• Ensure all kitchen colleagues are aware of standards and expectations;
• Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback.
• Balance operational, administrative and colleague needs.
• Ensure proper staffing and scheduling in accordance to productivity guidelines.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Other duties as assigned.

Required Qualifications

Required Skills

• Effective decision-making skills;
• Strong problem-solving skills
• Strong consensus building skills;
• Good negotiation skills;
• Good presentation and platform skills;
• Good communication skills (verbal, listening, writing);
• Strong organization skills;
• Effective influence skills;
• Effective conflict management skills;
• Effective change management skills.
• Good training/facilitator skills.

Qualifications

• Culinary Education preferred;
• Must be able to work overnight, weekends and holidays;
• Ability to communicate orally and in written form to guests, management and staff;
• Familiarity and experience in hotel operations as a manager;
• Computer competency;
• Extensive knowledge of food handling and sanitation standards;
• Experience in high volume operation and menu composition;
• Experience with purchasing and maintaining kitchen equipment;
• Understanding of Restaurant, Bar/Lounge, Room Service and Catering operational procedures;

Experience

• Experience in a 5-star or luxury hotel.
• With a minimum of 5 years in a management position in the luxury hotel.
• Two to three years as sous chef at similar high-profile property.

Key Internal Relationships

• Hotel Employees
• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.