Executive Sous Chef

• Plan production of meals for the restaurant, in-room dining, the bar, and banquets
• Assist in recruiting, training, scheduling, supervising, and coaching members of the culinary team
• Ensure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed
• Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees
• Develop recipes for and suggest methods and procedures to culinary team if needed
• Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues
• Act as Executive Chef in their absence
• Coordinate the proper receiving of all products delivered to the kitchen in concert with or in place of the Executive Chef in their absence
• Directs and participates in preparing and producing food items
• Inspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards
• Collaborate with Executive Chef to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets
• Ensure that all culinary receive appropriate rest periods and meal periods when needed
• Oversee monthly inventory of food items
• Assist Executive Chef in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages
• Attend and participate in weekly kitchen financial meeting with culinary managers
• Attend and participate in all kitchen and culinary related meetings
• Attend and participate in quarterly Leadership Meeting with all managers

• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Service oriented style with professional presentation skills
• Must possess the following strengths: openness to learning and growing culinary and managerial knowledge, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line
• Must have excellent organizational, interpersonal, and administrative skills
• Experience implementing new F&B concepts
• Clear concise written and verbal communication skills in English

Previous hotel pre-opening experience

• Medical, Dental, Vision, Disability, & Life Insurance
• 401(k) Plan
• Paid Time Off: 2.15 hours for every 40 hours worked (14 days)
• 7 Paid Holidays and 2 Personal Days
• Competitive Matching 401K
• Basic Life and Accidental Dismemberment Insurance
• Basic Long-Term Disability Insurance
• Life Insurance buy-ups
• Health Savings Account
• Healthcare Flexible Saving Account
• Supplemental Medical Insurance including Accident Insurance, Critical Illness, and Hospitality Indemnity
• Supplemental Short-Term Disability Insurance
• Employee Assistance Program
• Pet Insurance
• Hotel Discount Program (Pyramid’s as well as IHG’s hotel networks)
• Commuter benefits or free onsite parking
• Delicious free shift meal at our employee cafeteria
• Stellar back-of-house facilities
• Support, training, and mentorship from management
• Employee Recognition Programs
• Career growth opportunities