Executive Sous Chef

Position Overview

JOB SUMMARY: The Executive Sous Chef is responsible for providing overall leadership, creative development, and quality assurance of Amangiri’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and ongoing quality assurance processes and systems.

Responsibilities

ESSENTIAL FUNCTIONS:

• Assist Executive Chef in all aspects of kitchen procedures and guest service to ensure excellence in products
• Acting Executive Chef in their absence
• Oversees all menus for breakfast, lunch, dinner, and dessert
• Direct management level reports include Chef de Cuisine (2), Sous Chef (8), Pastry Chef (1), Junior Sous Chef (4)
• Holds weekly leadership meetings with Chef de Cuisine(s), Sous Chef(s), Pastry Chef(s), and Junior Sous Chef
• Oversee the culinary and stewarding team of 50 employees
• Managing budget for F&B revenue of $7.5 million annually
• Managing budget for culinary and stewarding payroll of $1.8 million annually
• Managing budget for food costs of $1.5 million annually
• Provides visionary leadership and management of the culinary research and development process from product creation through implementation in support of the executive chef
• Help to devise innovative product offerings for the restaurant and its subordinate outlets
• Formulates and implements procedural guidelines, policies, and standards pertaining to the restaurant, product specifications, cleanliness, sanitation, and cost control
• Monitors industry trends and collaborates with the kitchen management
• Manages the overall menus, preparation instructions, menu cost, recipe development and individual dish specifications by ingredients and corresponding portion sizes
• Collaborates with Supply Chain Management in identifying and sourcing required products
• Guides and supports the culinary team in the implementation and adherence of kitchen standards, processes & systems
• Monitors guest, partner, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction
• Ensures the accurate maintenance of the menus and recipe database
• Monthly audits of the recipe database and menus stored on the shared drive
• Responsible for cleanliness and sanitation of work areas
• Performs related duties as required
  
  
  

Other Duties

• Provides essential leadership to ensure high-quality food operations throughout the restaurant with a view to improving guest satisfaction, brand presence, and effectiveness
• In conjunction with Food & Beverage Operations, develops clear, concise, and detailed equipment specifications, to provide production efficiencies, compliance, and safety assurance for all employees operating the equipment
• Reviews and analyzes operational workflow, equipment needs, safety & environmental compliance, and efficient production
• Facilitates the development of the required organizational infrastructures to execute operations. Ensures accurate and effective staffing.
• Oversees and manages the coaching, training & development of culinary operations during the development stages and upon completion of each phase of development
  
  
  

Qualifications

• Culinary degree or equivalent 4 years bachelor’s degree required
• Comprehensive knowledge of kitchen procedures is mandatory
• At least 5 years; of previous management experience in a kitchen environment
• Must be Serve Safe Certified and have a strong emphasis on cleanliness
• Must be prepared to be hands-on in the kitchen and other outlets and special event locations