One Haus
Salary: $90,000 – $100,00
Executive Sous Chef / CDC – Multi Outlet 4 STAR Hotel
JOB DETAILS
This essential leadership role oversees all operational and administrative functions of the back of house spaces on this property. The ESC/CDC is responsible for consistent delivery of cuisine of the highest quality and presentation in the outlets, banquets and any other food facilities, resulting in guest satisfaction.
Additionally, the ESC/CDC will be responsible for smooth and efficient BOH operations resulting in staff retention, physical plant cleanliness, accurate inventory management and comprehensive staff training.
KEY RESPONSIBILITIES
– Oversees all outlets of hotel: restaurant, in-room dining, rooftop bar & lounge, banquets
Helps to hire and train quality employees who value guest satisfaction and are committed to a high standard job performance
– Helps to manage and maintain labor efficiency ratios while ensuring the highest quality guest services
– Manages BOH operations efficiently and within the business’ fiscal and operational guidelines
– Maintains a food cost in line with budget
-Execute specials and seasonal menu updates in all outlets
– Oversees and ensure cleanliness and proper equipment maintenance in all BOH spaces
– Conducts regular staff meetings and administer counseling and discipline to staff members as necessary
– Supports others in upper management positions in meeting or exceeding budget sales and profit goals
– Complies with and enforces local, state and federal health department standards
– Ensures a safe and secure working environment
– Approves and submits weekly payroll
– Oversees scheduling of all BOH spaces
– Ensures proper food ordering, receiving and storage standards are maintained
– Ensures staffing levels are adequate to meet business needs
– Maintains constant knowledge of house accounts and arrivals
– Maintains vendor relationships to leverage purchasing power in order to secure the lowest pricing possible
– Oversees monthly inventories
– In collaboration with PR / Marketing for the restaurant, actively find ways to market our brand and program while also periodically representing the venues at trade events and through PR opportunities as they present themselves