Executive Sous Chef

• Assist in overseeing daily operations and production in the property’s culinary operations
• Provide supportive leadership to the culinary team
• Assist the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation
• Oversee production in all outlets including assisting with banquet functions on resort property
• Work closely with the Director of F&B and Executive Chef to plan and direct food preparation in kitchens
• Take on additional responsibility in the absence of the Executive Chef
• Work on planning with the Executive Chef, the long-term outlook, innovative offerings, and P&L analysis
• Train the kitchen staff to adhere to restaurant policies and general sanitation regulations
• Organizes, schedules, and directs the work of the kitchen staff
• Designs aesthetic plating presentations
• Ensures that hygiene and food safety requirements are met
• Maintains kitchen inventory and assigned budget
• Ensure that all kitchen personnel fulfill their job functions appropriately
• Address and resolve all customer problems in an efficient and effective manner
• Perform spot checks for menu accuracy and taste
• Minimize spoilage, waste and over production
• Regularly review house counts, forecasts, and VIP lists
• Monitor all Banquet and Catering activity
• Maintain all kitchen inventories
• Assist in the achievement of departmental objectives and goals
• Expedite peak meal periods by maintaining a 'hands on' approach
• Works within monthly set food cost budget, adjust food requisitions and controls waste
• Ensure that plating standards and use records are posted according to Timbers Company standards
• Review food sales for accuracy daily
• Establish purchasing and receiving procedures in conjunction with the Purchasing Department
• Assist in development of yearly budget
• Develop monthly and weekly forecast
• Monitor payroll of department
• Lead daily staff stand up meetings
• Attend the bi-weekly management meeting
• Develop and revise SOPs for the department, as needed
• Review and approve departmental PAFs
• Ensure all training and certifications are up to date
• Monitor and achieve all FLHSS standards are met and timely
• Ensure property policies are administered fairly and consistently
• Conducting annual performance appraisals with direct reports
• Communicates and executes departmental and property emergency procedures
• Recruiting for culinary team members
• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance

• Must possess 5+ years management experience in the Culinary and F&B division of hotel and/or resort
• 5+ years of experience hiring and developing talent
• Excellent communication skills with fluency in English required
• Must possess a High School Diploma or equivalent but a Culinary Arts degree will stand out
• Must be proficient in POS systems, Inventory Management Systems and Microsoft Office
• Must have a valid driver’s license
• Food Handlers Certification (must comply with State regulations)
• Must be able to work in a fast paced, deadline driven environment
• Must be able to stand/walk for prolonged periods of time
• Must be able to lift, up to 50 pounds
• Must be able to work in hot/cold conditions in kitchens
• Must be able work in different types of weather sometimes extreme, including high temperatures and humidity
• Flexible schedule: days and times may vary based on need including weekends and/or holidays

Culinary Arts degree

• Low-cost Medical, Dental, Vision Plans
• Paid Life Insurance
• Short- and Long-Term Disability
• Paid Time Off & Holidays
• 401(k) with 100% match up to 4 percent
• Commuter and Company-paid Toll Programs
• Complimentary Shift Meal