Executive Sous Chef, Forte Belanger
Department : Forte Belanger 800440
Employment Type : Full Time
Location : Forte Belanger
Description
WHO WE ARE LOOKING FOR
The Executive Sous Chef will play a pivotal role in the kitchen, working closely with the Executive Chef to lead, inspire, and manage the culinary team. This individual will focus on culinary execution, research and development, menu creation, and ensuring the seamless preparation of large-scale events. The ideal candidate will have a strong background in scratch kitchens, a passion for innovation, implementing and ensuring compliance and strategically scheduling based on required skill sets, and can thrive in high-pressure, high-volume environments. Working in tandem with all departments and partner organizations will be another benchmark of success ensuring seamless communication and cooperation. This position will ensure that our company core values will be embedded throughout each level of our culinary team and work towards a culture of support and service to all departments and employees.
The mission of Delight our Guest Every Meal, Every Day is instilled into the culture of the team and events are executed seamlessly at the highest standards in the industry.
WHAT YOU'LL DO
Collaborate with the Executive Chef on menu development, research, and culinary innovation.
- Work closely with the Executive Chef to refine menu offerings that meet luxury standards and guest preferences.
- Research culinary trends and seasonal ingredients to inspire innovative dishes.
- Assist in creating and testing new recipes to ensure consistency and quality.
Oversee culinary execution and ensure all dishes meet the highest quality standards.
Supervise the preparation and presentation of dishes to meet quality, taste, and visual standards.Conduct regular quality checksTroubleshoot and resolve issues related to food preparation or presentation in real time.Manage and mentor a diverse kitchen team, including sous chefs and prep cooks
Lead and train the kitchen team, fostering a culture of collaboration and professionalism.Conduct performance evaluations and provide constructive feedback for growth.Resolve conflicts within the team to maintain a positive work environment.Ensure time, temperature, and control standards are met in all food preparation and storage.
Monitor adherence to time and temperature guidelines throughout food preparation and storage.Conduct routine checks on refrigeration units and train staff on safe food handling practices.Directly oversee kitchen operations during large-scale events, ensuring seamless execution.
Serve as the primary contact for kitchen operations during events, coordinating with the front-of-house team.Plan production timelines and workflows to meet large-scale event demands.Troubleshoot operational challenges to maintain high standardsMaintain compliance with all food safety and sanitation regulations.
Enforce strict adherence to food safety and health regulations.Monitor sanitation protocols and inspect kitchen equipment to address potential hazards.Train staff on hygiene practices to ensure ongoing compliance.Assist in developing prep schedules and production timelines to meet event requirements.
Collaborate with the Executive Chef to create prep schedules for daily operations and events.Allocate resources and assign tasks to maximize efficiency.Monitor progress and adjust plans as needed to meet deadlines, ensuring team clarity on responsibilities.Foster Open Communication and Relationships
Maintain direct lines of communication between Executive Chef, Sous Chefs, Production Cooks, Utility and Purchasing FOH Managers, Culinary Execution teams, Operations, Purchasing and Culinary AdministrationAssist in the scheduling of all culinary staff including sending Nowsta requests and monitoring staff levels. Work closely with the Events Staffing Strategist as needed to be as effective and efficient as possible.Attend event execution meetings as necessary.Assist sales with menu and event needs, including menu development, logistics, look and feel as needed.Financial Responsibility and Budget Building
Be aware of approved budgets and contribute to the budget calendar in regard to yearly staffing needs and future revenue goals. Pivot staffing strategies as budget issues arise.Make labor management decisions during scheduling and real time as needed.Track all waste in accordance of standard operating procedure and purchasing support.Maintains kitchen equipment and call out repairs in collaboration with facilities management.Be a catalyst for continuous improvement.CONALB
Skills, Knowledge & Expertise
5-7 years in a professional kitchen setting, with a focus on scratch cooking.3 years managing a culinary team in a high-volume environment.Proven experience taking direction from an Executive Chef and delivering on vision.Extensive background in large event culinary operations, such as hotels, convention centers, or stadiums (stadium experience is a plus).Strong knowledge of inventory management, food cost control, and operational efficiency.Adequate proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry (Paycom, Nowsta, Caterease experience preferred)Must possess strong organizational skills.Serve Safe Certified, or willing to obtain certification with the first 3 months of employment.Ability to work a flexible schedule including mornings, evenings and weekendsRespond positively to additional duties assignedWillingness to accept training where required from Executive Chefs, Culinary Director and Executive Level co-workers.Able to lift 50 lbs. as neededAbility to stand for long periods of timeMust possess normal sense of taste, touch and smellMust possess proper knives handling skillsMust possess adequate cooking knowledge and experienceMust possess proper recipe conversion and measuring
