Executive Sous Chef
Company: Innisbrook Resort
Location: Palm Harbor
Posted on: September 13, 2023
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Job Description:
POSITION OBJECTIVE
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.
ESSENTIAL JOB FUNCTIONS
-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.
EDUCATION/EXPERIENCE
High school or equivalent education required. Minimum of two years
of culinary school preferred. Must possess current, valid Food
Manager certification.
REQUIREMENTS
-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.
PHYSICAL DEMANDS
-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.
WORK ENVIRONMENT
-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.
IBR333
Keywords: Innisbrook Resort, Palm Harbor , Executive Sous Chef, Hospitality & Tourism , Palm Harbor, Florida
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