Executive Sous Chef

The Executive Sous Chef functions as a strategic business leader of a property's food & beverage/culinary operations. The position ensures Food Production Operations meet the brand’s standards, targets customer needs, ensures associate satisfaction, focuses on growing revenues, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies. As a member of the Management Committee, develops and implements hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer, resulting in creating iconic and profitable restaurants

Functional Competencies

• Budgeting & Forecasting Cost & Waste Management
• Knowledge of HR, Training, Sustainability
• Internal Software Knowledge
• Written & Verbal Communication
• Guest Feedback System
• Computer Skills
• Equipment Knowledge & Management
Safety & Hygiene Practices

Behavioral Competencies

• Coaching and Mentoring
• Result Orientation
• Customer Centricity
• Decision Making
• Mutual Respec t