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Executive Sous Chef

Company: Innisbrook Resort
Location: Palm Harbor
Posted on: September 13, 2023

Job Description:


The Executive Sous Chef is responsible for creating a dining experience, for guests while maintaining food cost and profitability to the Resort. Service all outlets with regard to employees, food product and planning. Be available to work in all outlets and lead the stewarding department.


-Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items.
-Develops and maintains training manuals.
-Conducts employee training and cross-training on a regular basis.
-Responsible for scheduling culinary and stewarding staff.
-Responsible for hiring and managing kitchen staff, while working with the restaurant managers.
-Maintains budget and food cost expectations, including food waste and labor costs.
-Responsible for writing all recipes and menus for restaurant outlets.
-Acts with responsibility towards all company property, supplies and equipment
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

-Consult with the Executive Chef on a daily basis, as well as with other departments that are directly related to the culinary department.
-Participate in long-range planning and development for the culinary department.
-Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.


High school or equivalent education required. Minimum of two years of culinary school preferred. Must possess current, valid Food Manager certification.


-Strong technical and management skills in all areas of the culinary arts
-Ability to speak, read, write and understand the primary language(s) used in the workplace.
-Must possess basic computational ability.
-Must possess basic computer skills.
-Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
-Thorough working knowledge of hot and cold food preparation.
-Good working knowledge of accepted sanitation standards and applicable health codes.
-Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
-Ability to obtain and maintain any government required license
-May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form to deal with problems involving several concrete variables in standardized situations.


-Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10--F) and kitchens (+110--F), possibly for one hour or more.
-Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
-Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
-Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery, to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.
-Ability to physically demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
-Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
-The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
-Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
-Must be able to lift up to 30 lbs. on a regular and continuing basis.
-Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
-Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
-Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
-Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
-Requires manual dexterity to use and operate all necessary equipment.
-Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.


-Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
-Must be able to change activity frequently and cope with interruptions.

Salary range is US $90,000-$110,000.


Keywords: Innisbrook Resort, Palm Harbor , Executive Sous Chef, Hospitality & Tourism , Palm Harbor, Florida

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