12 days old

Evening Executive Sous Chef

Sonesta International Hotels Corporation
Duluth, GA 30096
  • Job Code
    R-0012341
  • Jobs Rated
    208th

Job Description Summary

Provides culinary, administrative and leadership assistance to the Executive Chef/Director of Food and Beverage. The Executive Sous Chef position requires culinary service, managerial skills and oversees the banquets department. This unique combination requires an individual that has a strong grasp of the day to day operations of the ala carte kitchen, banquet kitchen and can still effectively oversee and be responsible for the meeting space upkeep, presentation and service.

Job Description

    • Oversee all line cooks, stewards, cafeteria attendants, banquet captain, banquet servers and banquet set-up personnel.
    • Delegate responsibility effectively to use the strengths of the entire culinary, banquet and stewarding team.
    • Assist the Executive Chef/Director of F&B in the performance of administrative tasks
    • Maintain proper maintenance of all walk-in coolers and food storage areas.
    • Monitor daily food production with hands-on control making sure food safety standards are met in all stages of food preparation and delivery.
    • Demonstrate a thorough mastery of all cooking techniques: saut, braise, poach, grill, fry, steam, etc.
    • Possess a thorough knowledge of methods of preparation of stocks, classical and modern sauces.
    • Demonstrate knowledge of all meat and fish butchery and portioning.
    • Work quickly and efficiently to meet deadlines and demands of business.
    • Check production for all meal periods to ensure consistency.
    • Attend regular staff meetings and represent the Executive Chef/Director of F&B or Banquet Captain in his/her absence.
    • Be a hands on participant in ala carte, working positions as needed.
    • Other duties may be assigned.

  • Strategy and Planning:
    • Work with the Executive Chef to produce diversified menus in accordance with the restaurants policy and vision.
    • Plan and organize production, purchasing and scheduling.
    • Create innovative dishes and plate presentations.
    • Respond to special request or questions from Catering/Sales managers, create special menus upon request.
    • Other duties may be assigned.

  • Financial Management:
    • Demonstrate responsibility for food and labor costs.
    • Inventory food products monthly and china, glass and silver quarterly.
    • Other duties may be assigned.

  • Managing your Team
    • Attract, retain, and motivate the best talent
    • Ensure team members receive proper training applicable to their position and career aspirations and in accordance with company policy and/or local laws
    • Responsible for monitoring, measuring, and recognizing performance of team members who directly report to the role and indirect reports
    • Support, comply and promote company initiative, policies and guidelines.
    • Handle employee issues in a professional and timely manner

  • Leading with Passion
    • Responsible for ensuring success through the eyes of employees, guests, and owners
    • Utilize and collaborate with resources across different departments and corporate office
    • Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture
    • Focus on the mission and well-being of the department, hotel, and company as a whole
    • Lead by example and operate with integrity and respect
    • Inspire your team to embrace and demonstrate our values and GUEST People Standards

Qualifications and Skills

A candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competency.

  • Track record of delivering exceptional guest and client experience
  • Associates degree in Culinary Arts plus a minimum of 3 years of progressive culinary experience at a supervisory or manager level. Previous hotel culinary experience preferred.
  • Demonstrated ability to lead and provide effective discipline to a team of cooks, stewards and servers.
  • Experience with banquets as a chef or history of banquet experience related to food preparation, delivery and service.
  • Demonstrable expertise in analysis and action taking
  • Excellent oral and written communication
  • Excellent organization skills
  • Appropriate professional appearance and demeanor
  • Proficient in Microsoft Word, Excel and PowerPoint

Additional Job Description

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

  • Health Benefits (Health & Dental Insurance)
  • 401(k) Retirement Plan
  • Vacation
  • Sonesta Hotels & Other Outlets Discounts
  • Paid Holidays
  • Sick Days
  • Educational Assistance
  • Employee Recognition Programs
  • Newborn & Adopted Child Leave
  • Spousal & Domestic Partner Leave
  • Life Insurance
  • Short Term Disability
  • Long term Disability
  • Employee Referral Program
  • Credit Union
  • Direct Deposit
  • Employee Activities & Events

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered. 







Jobs Rated Reports for Chef

Posted: 2019-10-31 Expires: 2019-11-29
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Evening Executive Sous Chef

Sonesta International Hotels Corporation
Duluth, GA 30096

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Chef
208th2018 - Chef
Overall Rating: 208/220
Median Salary: $45,950

Work Environment
Very Poor
215/220
Stress
Very High
192/220
Growth
Fair
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