What are the responsibilities and job description for the Executive Sous Chef position at Remington?
Position Summary :
The Executive Sous Chef supervises the day-to-day kitchen operations to ensure the highest quality food standards are adhered to in the absence of the Executive Chef.
Core Responsibilities :
- Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation / cleanliness.
- Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
- Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
- Manage kitchen to adhere to OSHA and Food Handling Regulations.
- Be a resources to staff members and lead by example using positive and professional communication, fair treatment to all staff members, and responsive to any and all concerns or feedback.
- Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
- Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
- Efficiently expedite food from front line during meal periods.
- Follow procedure on portion control - check all food for right price, code amounts, servers' name, food cost control and that the check was rung up properly.
- Assist in menu and recipe creation, in cooperation with Executive Chef.
- Other duties as assigned to ensure effective operation of the overall hotel.
Knowledge, Skills, and Competencies :
Physical Requirements :
Salary starting at $70,000 annually
Salary : $70,000
