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Executive Sous Chef in Hospitality
2 months ago
Company: The Celtic Collection
Department: Culinary
Position Overview:
As the Executive Sous Chef, you will oversee all aspects of food production across various dining venues, event catering, and additional service areas. Your responsibilities will include menu development, recipe creation, and staff supervision. You will work closely with the Executive Chef to ensure that food quality and sanitation standards are upheld at the highest level.
Key Responsibilities:
- Foster a customer-centric culture aligned with the organization's business objectives.
- Build and maintain effective relationships within the culinary team and across departments.
- Adhere to health and safety regulations, ensuring compliance with all operational policies.
- Proactively address any safety concerns affecting guests or staff.
- Utilize resources efficiently to minimize waste and support environmental sustainability.
Job Functions:
Communication:
Utilize strong communication skills to facilitate effective information sharing and encourage team participation in decision-making processes.
Budget Management:
Collaborate with senior management to prepare and manage departmental budgets effectively.
Standards and Controls:
Establish and uphold Standard Operating Procedures (SOPs) for all culinary operations, ensuring compliance with health and safety standards.
Team Leadership:
Lead recruitment, training, and performance management for culinary staff, promoting professional development and well-being.
Operational Excellence:
Ensure all kitchen areas maintain high standards of cleanliness and safety, while overseeing the availability of necessary equipment and supplies.
Training and Development:
Set and achieve training standards in collaboration with Human Resources, ensuring all kitchen staff receive appropriate professional development opportunities.
Innovation:
Implement changes based on performance evaluations to drive continuous improvement within the culinary department.
