Executive Sous Chef

Description

Position Purpose: The Executive Sous Chef will prepare signature items under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. The Executive Sous Chef is an essential support to the Front of House and Banquets team in creating unforgettable dining experiences for guests.

Supervisory Responsibilities: None

Essential Duties and Functions/Responsibilities/Tasks:

• Work under direction of Executive Chef.
• Communicate daily with Kitchen leadership regarding job assignments and required timeframe.
• Maintain high level of positive and professional approach with coworkers and guests.
• Comply with nutrition and sanitation regulations and safety standards at all times.
• Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs.
• Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems.
• Set up /breakdown and stock stations with all necessary supplies.
• Prepare and bake pastry for service (e.g. cakes, desserts, breads, etc).
• Cook menu items in collaboration with other kitchen team members.
• Help in the preparation and design of menus.
• Produce high quality plates both design and taste wise.
• Willing to work a station during service when the Executive Chef is expediting.
• Ensure that the kitchen operates in a timely way.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Other duties as assigned consistent with the functions of this position as needed at the property.

Benefits:

• Part-time employees receive: Dental, Vision and 401k!
• Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k!

Requirements

• Proven experience as a Banquet Chef or in a similar culinary leadership role.
• Current New Mexico Food Handler Certification required.
• Ability to work on your feet in humid kitchen environment for eight hours or more.
• Must be able to lift/push/reach for/carry 30+ pounds frequently.
• Excellent verbal communication and ability to multitask.
• 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred.
• High school diploma or equivalent experience/training.