Address
Form of work
SalaryOverview:
This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications:
SKILLS
PHYSICAL DEMANDS
ADDITIONAL REQUIREMENTS
Additional Details:
The Executive Sous Chef is responsible for assisting the Executive Chef in all day-to-day kitchen operations and in the absence of a Banquet Chef the Executive Sous Chef shall be responsible for the Banquet operations. The Executive Sous Chef participates in all menu changes and assists the chefs on all their special menus. The Executive Sous Chef also supervises, trains, and develops all culinarians to ensure all staff members adhere to appropriate food safety/sanitation guidelines, in accordance with local and federal health and safety regulations.
Responsibilities: - Lead, direct, and manage all department operations. Maintain regular presence throughout the department.
- Participate in periodic department inventories. Recommend appropriate actions based on results of inventory reporting.
- Supervise and participate in the production and plating of food service areas to maintain the best quality food style possible.
- Execute consistent, high quality food presentation.
- Provide direction for menu and recipe development.
- Supports standards for purchasing, receiving, and storage of food, supplies, and equipment. Ensure pars are maintained to avoid shortages and reduce costs.
- Communicate and coordinate regularly with all Food and Beverage departments, and with other areas, as needed.
- Ensure the proper handling, maintenance, storage, and security of all department equipment.
- Conduct training for other operating departments on food knowledge and menu composition, as needed.
- Manage relationships with vendors.
- Ensure quality and timeliness of work performed by contracted vendors.
- Create and develop goals and operational strategies for the operations that are aligned with the Hard Rock brand. Communicate the role that each employee has in their achievement and ensure accountability.
- Analyze and identify financial opportunities including cost controls, productivity levels, and revenue generation.
- Monitor actual sales, revenues, and expenses to determine food costs. Making sure we are within our budget.
- Review weekly forecasts and planning of cost expenditures to correspond to forecasted occupancy and costs.
- Protect and enhance the value of property assets through appropriate programs and maintenance. Evaluate condition of equipment and property and conduct analysis for capital expenditure needs.
- Balance staffing levels and labor to achieve ideal employee/guest engagement and cost ratio.
- Attract and select the best talent available from inside or outside the organization.
- Develop and implement strategies to retain staff.
- Train, coach, and counsel managers, supervisors, and employees to achieve their career goals and maximize their potential.
- Monitor and evaluate staff performance and deliver recognition and rewards.
- Promote a positive work environment for all employees and ensure all employment related processes and documentation are in compliance with brand standards and local laws.
- Ensure all staff have food safety and sanitation certifications as required by law.
- Conduct regular meetings with staff to communicate global programs, implement new products and procedures, and discuss areas of opportunities, special events, and other activities.
- Participate in and ensure Sound Checks are being conducted in all culinary departments during all shifts.
- Ensure an extraordinary experience and create loyalty to the property and Hard Rock brand by exceeding expectations through exceptional service and product quality.
- Resolve guest complaints and implement changes to prevent future issues.
- Monitor quality assurance program scores and guest feedback. Take corrective action when necessary.
- Maintain presence in property during peak business periods.
- Ensure all property policies and procedures are fully implemented in department, including health and safety guidelines.
- Maintain relationships with key clients, owners, and investors.
- Promote the organization in and out of industry and at relevant trade associations.
- Present a professional image to employees, guests, clients, owners, and investors.
- Coordinate ongoing industry research to detect market trends and related information for development of new strategies and/or concepts/services. Implement new products/services accordingly and develop analysis of return on investment.
- Operate ethically to protect the Hard Rock brand. Ensure brand and business initiatives are implemented.
- Maintain confidentiality of guest, employee, and company information.
This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned.
EXPERIENCE, EDUCATION, AND CERTIFICATIONS
- 5+ years’ experience in culinary management, including 2 years hospitality management and or 5 star and AAA 4 diamond resort or hotel preferred.
- Degree/diploma in Culinary Arts or an equivalent combination of education and experience that provides knowledge, skills, and ability sufficient to successfully perform the duties of the position.
- Experience working in a NYC Union environment or similar setting. Specifically, is both proficient in and working with the current edition of NYC CBA / IWA.
- Working knowledge of local hospitality industry and culture; work experience in country preferred.
- Knowledge of industry trends.
SKILLS
- High energy with effective and influential people skills. Positive attitude and the desire to motivate others.
- Ability to prioritize and work on several projects simultaneously should pose a challenge without being overwhelming.
- Ability to comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.
- Strong communication and listening skills and excellent speaking, reading, and writing ability.
- Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees of the organization.
- Ability to perform complex quantitative calculations or reasoning.
- Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing.
- Strong command of software applications, especially Microsoft Office (Word, Excel, PowerPoint) and hotel-specific platforms (MICROS Opera, Sabre/SYNXIS, Delphi, SUN, etc.).
- Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.
- Fluency in English: additional languages preferred.
PHYSICAL DEMANDS
- Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods of time.
- Ability to make repeating movements of the arms, hands, and wrists.
- Ability to express or exchange ideas verbally and perceive sound by ear.
- Ability to obtain impressions through the eyes.
- Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
- Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
- Ability to turn or twist body parts in a circular motion.
- Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
- Ability to operate potentially hazardous equipment.
ADDITIONAL REQUIREMENTS
- Self-starter with an entrepreneurial spirit and strong organizational skills
- Must meet legal requirements for any required licensing.
- Ability to travel occasionally.
- Ability to work evenings, weekends, and holidays, as needed.
Additional Details:
- For this New York, New York United States-based position, the expected annual base salary is $110000-$115000#indeedNY
