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Executive Sous Chef

2 months ago

Kitty Hawk North Carolina, United States Sanderling Resort Full time
About Us

Sanderling Resort is a leading hospitality company that values its employees and is committed to creating exceptional guest experiences. Our company culture is built on a foundation of teamwork, innovation, and a passion for delivering outstanding service.

Job Summary

We are seeking an experienced Executive Sous Chef to join our culinary team at Sanderling Resort. As a key member of our kitchen operations, you will be responsible for leading a team of chefs and cooks to deliver high-quality food products and exceptional customer service.

Key Responsibilities
  • Lead a team of chefs and cooks to prepare and present food products that meet our high standards of quality and presentation.
  • Develop and implement new menus and menu items that reflect current food trends and regional tastes.
  • Confer with the Executive Chef and Director of Food and Beverage to ensure alignment with company goals and objectives.
  • Monitor staff performance, product quality, and production flow to ensure efficiency and effectiveness.
  • Hold monthly departmental meetings to communicate goals, objectives, and expectations.
  • Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to health code requirements.
  • Enforce safety procedures and cleanliness throughout the kitchen, including walk-in and reach-in boxes.
Requirements
  • High school education and culinary schooling required.
  • Prior experience as an Executive Sous Chef with knowledge of most international and domestic dishes.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to read, write, and speak English to comprehend and communicate job functions.
  • Ability to perform the role of Manager On Duty.
  • Thorough knowledge of food products, standard recipes, and proper preparation.
  • Finger/hand dexterity to operate food machinery.
  • Ability to grasp, lift, push, and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.
  • Ability to work in confined spaces.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to perform duties within extreme temperature ranges.
  • Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and Executive Chef.
  • Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
  • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy, and collect accurate information to resolve conflicts.
  • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.