Executive Sous Chef (Hotel Franchised)
Core
Supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.
Role type
Executive Sous Chef
Builds
Food products and dining experiences for hotel guests
Domain
Hospitality / Luxury Hotel / Food Service
Required skills
Kitchen organization, SOP development, team coaching and mentoring, HACCP knowledge, luxury segment experience, farm-to-table concept experience
Preferred skills
None stated
Technologies
None stated
Responsibilities
Supervise and manage food preparation and kitchen organization, Develop and update departmental SOP manual detailing standards of performance, policies and procedures, Ensure efficient kitchen operation in accordance with Hotel's policies and municipal requirements
Seniority
Senior, hands-on IC
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