Executive Sous Chef

Perks

Medical, Dental & Vision Insurance, 401K, Free Meals, Paid Time Off and Hotel Discounts

JOB OVERVIEW:

Efficient running of kitchen operations is the main responsibility of the Executive Sous Chef and is required to oversee food preparation and ensure their appropriate presentation to Westin Anaheim Resort guests. Ensures, that all company guidelines are followed.

The Exec Sous Chef has the duty of analyzing level of quality of food prepared before such food gets to the guests.

WORK REQUIREMENTS:

The Executive Sous Chef is expected by the organization to perform a number of duties, which have been presented in the job description example below:

• Provide assistance to executive chef in all restaurant, bar, and banquet outlets
• Oversee kitchen operations, which must be done in accordance with the Westin Anaheim standards
• Update the work schedule to be assigned to each cook and chef.
• Ensure junior chefs adhere strictly to recipe review program of the Westin Anaheim
• Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
• Attach recipe review and culinary check list to culinary package for management reviews
• Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
• Be available to oversee loading and to control fresh food quality of all Kitchen deliveries
• Ensure proper storage of fresh products and other food items
• Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
• Provide the all-important training to newly recruited cooks, chefs and take note of how they progress
• Maintain consistency and quality in food taste in line with photos and recipes made available by the WAR management team
• Communicate with the receiving daily, ensuring food deliveries are accounted for and received properly
• Carry out consistent check up of coolers to ensure unexpected shortage is avoided
• Closely monitor process of food preparation in all food
• Provide food requisitions daily to Birch Street to ensure adequate provisions are made for next day’s cooking
• Be proficient in ordering soft ware and being able to generate PO’s
• Assist in Banquets and Catering to ensure all banquets are executed efficiently and accurately
• Oversee daily operations of Tangerine Restaurant in tandem with junior culinary leadership
• Assists and help completes inventory of all food outlets
• Assist the Executive Chef in all menu development for each food outlet
• Closely monitors labor and productivity of all culinary staffing
• Works with all FOH management and department heads to ensure proper service and quality for our WAR guests
• Ensures all culinary staffing is to business needs and guidelines
• Ensure all budgetary guidelines are met and maintained.
• Make sure all Brand Standards are followed and completed

.PHYSICAL REQUIREMENTS:

While performing the duties of this job it will require to:

• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Frequently use hands for keyboard and arms to reach.
• Heavy work – Occasionally lift and/ or move up to 50lbs of force.
• Light work - Frequently lift and move up to 10lbs.

REQUIREMENTS:

• 2-3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or related major.
• Minimum of 5 years in hospitality as an experienced Chef in a full-service hotel
• 2-3 years’ experience managing a culinary operation
• Proven experience in catering & banquets required
• Must possess a high level of creativity and high-quality standards
• Complete knowledge and understanding of the hospitality industry, purchasing policies and procedures.
• Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
• Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
• Must have a valid driver’s license.

EOE/M/F/D/V/SO

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