As our new Executive Sous Chef, you will lead the culinary team to ensure guests enjoy memorable experiences.
Responsibilities Plan production of meals for the restaurant, in‑room dining, the bar, and banquets.
Assist in recruiting, training, scheduling, supervising, and coaching members of the culinary team.
Ensure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed.
Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees.
Develop recipes for and suggest methods and procedures to the culinary team if needed.
Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues.
Act as Executive Chef in their absence.
Coordinate the proper receiving of all products delivered to the kitchen in concert with o...