Executive Sous Chef

4 days ago

Bellaire, Michigan, United States Shanty Creek Full time
Job Summary

Shanty Creek Resorts is committed to delivering exceptional culinary experiences to our guests. We are seeking a highly skilled and experienced Executive Sous Chef to join our team.

Key Responsibilities
  • Assist the Chef de Cuisine in overseeing the kitchen operations, including banquet and ala carte functions.
  • Supervise the handling of perishable food and maintain a keen eye on the budget.
  • Fulfill the role of Chef de Cuisine as needed.
  • Resolve customer complaints regarding food service.
  • Supervise all food production and service for the ala carte line and banquets.
  • Develop and implement proper set-up and break-down procedures, including a daily cleaning schedule.
  • Schedule all shift associates and coordinate with the Chef on schedules.
  • Oversee stewarding, including the care and maintenance of equipment, and ensure proper procedures for ware and pot washing.
  • Ensure all food production procedures are followed, including adherence to recipe cards and pictures.
  • Verify that all food is stored properly and that proper pricing and quality are maintained.
  • Communicate with AM and PM kitchen staff on a daily basis.
  • Communicate with the Chef de Cuisine on a daily basis regarding any problems, new ideas, changes, unusual purchases, and changes in status.
  • Communicate with all supervisors and lead positions on shift.
  • Collaborate with the Chef de Cuisine on menu changes or policy changes, and follow proper costing procedures to control food costs.
  • Attend function order meetings, food and beverage meetings, and food production meetings.
  • Hire, fire, and properly train all new shift personnel.
  • Follow any reasonable directive dictated by the Chef de Cuisine.
  • Manage inventory and ordering sheets.
Requirements
  • A minimum of 3 to 5 years of professional culinary experience in a leadership role.
  • A minimum of an Associate's Degree (A.A.) from an accredited culinary school.
  • Must be 18 years of age or older.
  • Servsafe certification is preferred.
  • Knowledge of all facets of the kitchen.
  • Previous experience supervising a staff of 10 or more employees.
  • Listening, written, and verbal communication skills.
  • Customer focus and customer service skills.
  • Basic math skills.
  • Basic safety knowledge.
  • Action-oriented and organized.
  • Punctual attendance.
Working Conditions

The physical demands and work environment described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work is subject to very hot and very cold temperatures (in kitchen and freezers). This job is performed in and around hot ovens and surfaces with chemicals and food ingredients used on a constant basis.

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