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Executive Sous Chef

2 months ago

New Orleans, Louisiana, United States Wyndham Hotels & Resorts Full time

**Job Summary**

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotels food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.

**Key Responsibilities**

• Assist in the direction and training of all chefs to ensure adequate operation in all outlets.

• Coordinate and monitor all phases of Loss Prevention in kitchen areas.

• Prepare and submit required reports in a timely manner.

• Monitor quality of all food product and presentation.

• Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.

• Oversee all aspects of the daily operation of the kitchen and food production areas.

• Respond to guest complaints in a timely manner.

• Ensure compliance with SOPs in all outlets.

• Ensure compliance with requisition procedures.

• Conduct staff performance reviews in accordance with Wyndham standards.

• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.

• Know and enforce all local health department sanitation laws.

• Work with the Executive Chef and the Director of F&B to create and implement menus.

• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.

• Assist in coordinating, supervising and directing the Stewarding Department.

• Assist in computing daily food cost.

• Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.

• Understand daily forecasts and customer counts.

• Coordinate all par stock levels.

• Assess food portion size, visual appeal, taste and temperature of items served.

• Assist in creating menus for prospective clients.

• Review and approve weekly payroll.

• Check food purchases for proper ordering, quality and price structure.

• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

• Communicate to Engineering any physical maintenance problems.

• Assist catering sales on all special menus and price structures.