Executive Sous Chef
Posted on Sep 25, 2024 by FAIRMONT
Sonoma, CA
Hospitality
Immediate Start
Annual Salary
Full-Time
Job Description
As Executive Sous Chef you will play a pivotal role in our kitchen and dining operations by leading and inspiring a team of talented culinary professionals to create unforgettable experience and leave our guests wanting more.
Lead, mentor, and train the Culinary & Stewarding teams
Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards, focusing on quality & visual appeal
Strategize with the team on new offerings and actively share ideas, opinions and suggestions to improve the environment and menus
Maintain forecasted monthly food cost and ensure effective cost controls are in place
Partner with the FOH Restaurant and Banquet teams, as well as the Conference Services and Catering Sales team to ensure a seamless sequence of service exceeding guest expectations
Communicate effectively with all departments and thrive for guest feedback
Work with suppliers to focus on a locally driven menu while capturing the best value, quality and maximizing profit
Work closely with the Purchasing Manager to ensure product inventories are maintained
Balance operational, administrative and colleague needs by focusing on guests feedback surveys, colleague feedback surveys and financial results
Develop and maintain relationships with Culinary Schools and local programs in order to create a pipeline of talent
Assist in overall management responsibilities as needed
Follow department policies, procedures and service standards
Follow all health and safety policies, ensuring 100% compliance with the EcoSure Audits and Health Department Standards
Other duties as assigned
As Executive Sous Chef you will play a pivotal role in our kitchen and dining operations by leading and inspiring a team of talented culinary professionals to create unforgettable experience and leave our guests wanting more.
Lead, mentor, and train the Culinary & Stewarding teams
Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards, focusing on quality & visual appeal
Strategize with the team on new offerings and actively share ideas, opinions and suggestions to improve the environment and menus
Maintain forecasted monthly food cost and ensure effective cost controls are in place
Partner with the FOH Restaurant and Banquet teams, as well as the Conference Services and Catering Sales team to ensure a seamless sequence of service exceeding guest expectations
Communicate effectively with all departments and thrive for guest feedback
Work with suppliers to focus on a locally driven menu while capturing the best value, quality and maximizing profit
Work closely with the Purchasing Manager to ensure product inventories are maintained
Balance operational, administrative and colleague needs by focusing on guests feedback surveys, colleague feedback surveys and financial results
Develop and maintain relationships with Culinary Schools and local programs in order to create a pipeline of talent
Assist in overall management responsibilities as needed
Follow department policies, procedures and service standards
Follow all health and safety policies, ensuring 100% compliance with the EcoSure Audits and Health Department Standards
Other duties as assigned
Reference: 202389993
https://jobs.careeraddict.com/post/95561573
Executive Sous Chef
Posted on Sep 25, 2024 by FAIRMONT
Sonoma, CA
Hospitality
Immediate Start
Annual Salary
Full-Time
Job Description
As Executive Sous Chef you will play a pivotal role in our kitchen and dining operations by leading and inspiring a team of talented culinary professionals to create unforgettable experience and leave our guests wanting more.
Lead, mentor, and train the Culinary & Stewarding teams
Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards, focusing on quality & visual appeal
Strategize with the team on new offerings and actively share ideas, opinions and suggestions to improve the environment and menus
Maintain forecasted monthly food cost and ensure effective cost controls are in place
Partner with the FOH Restaurant and Banquet teams, as well as the Conference Services and Catering Sales team to ensure a seamless sequence of service exceeding guest expectations
Communicate effectively with all departments and thrive for guest feedback
Work with suppliers to focus on a locally driven menu while capturing the best value, quality and maximizing profit
Work closely with the Purchasing Manager to ensure product inventories are maintained
Balance operational, administrative and colleague needs by focusing on guests feedback surveys, colleague feedback surveys and financial results
Develop and maintain relationships with Culinary Schools and local programs in order to create a pipeline of talent
Assist in overall management responsibilities as needed
Follow department policies, procedures and service standards
Follow all health and safety policies, ensuring 100% compliance with the EcoSure Audits and Health Department Standards
Other duties as assigned
As Executive Sous Chef you will play a pivotal role in our kitchen and dining operations by leading and inspiring a team of talented culinary professionals to create unforgettable experience and leave our guests wanting more.
Lead, mentor, and train the Culinary & Stewarding teams
Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards, focusing on quality & visual appeal
Strategize with the team on new offerings and actively share ideas, opinions and suggestions to improve the environment and menus
Maintain forecasted monthly food cost and ensure effective cost controls are in place
Partner with the FOH Restaurant and Banquet teams, as well as the Conference Services and Catering Sales team to ensure a seamless sequence of service exceeding guest expectations
Communicate effectively with all departments and thrive for guest feedback
Work with suppliers to focus on a locally driven menu while capturing the best value, quality and maximizing profit
Work closely with the Purchasing Manager to ensure product inventories are maintained
Balance operational, administrative and colleague needs by focusing on guests feedback surveys, colleague feedback surveys and financial results
Develop and maintain relationships with Culinary Schools and local programs in order to create a pipeline of talent
Assist in overall management responsibilities as needed
Follow department policies, procedures and service standards
Follow all health and safety policies, ensuring 100% compliance with the EcoSure Audits and Health Department Standards
Other duties as assigned
Reference: 202389993
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