Executive Sous Chef

JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. JOB FAMILY CORE WORK ACTIVITIES - **Demonstrating Leadership** - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. - **Exceeding Customer Expectations** - Providing services that are above and beyond for customer satisfaction and retention. - **Supervising employees** - Supervising and managing employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. - **Developing and Building Teams** - Encouraging and building mutual trust, respect, and cooperation among team members. - **Coaching and Developing Others** - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. - **Managing Daily Operations of the Area or Department** - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. - **Achieving/Exceeding Goals** - Achieving and exceeding goals including performance goals, budget goals, team goals, etc. - **Communicating with Supervisors, Peers, or Subordinates** - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. - **Training and Teaching Others** - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. - **Modeling Appropriate Behaviors** - Serving as a role model to demonstrate appropriate behaviors. - **Making Decisions and Solving Problems** - Analyzing information and evaluating results to choose the best solution and solve problems. - **Improving Service** - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. - **Thinking Creatively** - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. - **Organizing, Planning, and Prioritizing** **Work** - Developing specific goals and plans to prioritize, organize, and accomplish your work. - **Maintaining Productivity Levels** - Ensuring and maintaining the productivity level of employees. JOB SPECIFIC TASKS - Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. - Ensures hotel policies are administered fairly and consistently. - Recognizes superior quality products, presentations and flavor. - Ensures compliance with food handling and sanitation standards. - Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations. - Interacts with guests to obtain feedback on product quality and service levels. - Participates in employee progressive discipline procedures. - Celebrates successes and publicly recognizes the contributions of team members. - Understands the impact of department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals. - Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. - Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and a…