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Executive Sous Chef
1 month ago
The Sous Chef at Delta Woodbridge is a key member of the culinary team, responsible for ensuring the highest quality of food preparation and presentation. This role requires a strong leader who can motivate and train staff to meet corporate quality standards.
Key Responsibilities- Food Preparation and Presentation: Ensure that all meals are well-prepared, visually appealing, and meet quality standards.
- Staff Training and Development: Provide training and guidance to kitchen staff to enhance their skills and knowledge.
- Quality Control: Monitor and maintain high standards of food quality, presentation, and sanitation.
- Cost Control: Manage food and labor costs to maximize profitability.
- Inventory Management: Oversee the receipt, storage, and issuance of food and supplies.
- Menu Planning and Development: Collaborate with the Director of F&B to create and implement menus that meet guest expectations.
- Sanitation and Safety: Ensure compliance with health department regulations and maintain a clean and safe kitchen environment.
- Education: Culinary degree or equivalent experience.
- Experience: At least 4 years of progressive experience in a hotel or related field.
- Skills: Strong leadership and communication skills, ability to multitask and prioritize tasks, knowledge of food preparation techniques and health department regulations.
