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Executive Sous Chef

2 months ago

Ames, Iowa, United States Gateway Hotel & Conference Center Full time
Job Summary

The Gateway Hotel & Conference Center at Iowa State University is seeking a highly skilled and experienced Executive Sous Chef to join our culinary team. As a key member of our kitchen leadership, you will be responsible for assisting the Executive Chef in delivering exceptional culinary experiences to our guests.

Key Responsibilities
  • Assist the Executive Chef in the development and execution of menus for our restaurant and banquet events.
  • Recruit, train, and develop kitchen personnel to ensure a high-performing team.
  • Lead the kitchen team to deliver timely and high-quality service, ensuring exceptional guest experiences.
  • Manage and coordinate all culinary and kitchen activities, including food production, inventory, and equipment maintenance.
  • Assign and supervise food production areas, ensuring efficient and safe food preparation.
  • Ensure compliance with food safety and sanitation procedures, maintaining accurate documentation and records.
  • Develop and maintain an organized and clean work environment, adhering to the 'clean as you go' philosophy.
  • Communicate effectively with the Executive Chef and other team members to resolve service recovery issues and ensure seamless operations.
Requirements
  • High school diploma or equivalent.
  • Minimum 3 years of experience as a Sous Chef or 4 years in a related culinary role, with 2 years of supervisory experience.
  • ServSafe Food Manager Certification or ability to obtain within 6 months of hire.
  • Weekend availability and flexibility in scheduling.
  • Excellent verbal communication and organizational skills.
  • Ability to execute tasks accurately and timely, with a sense of urgency.
  • Working knowledge of various cooking methods, ingredients, and kitchen equipment.
  • Proficiency in basic computer software programs, such as MS Office.
  • Ability to lift and push 55 pounds.
Preferred Qualifications
  • Culinary degree or current enrollment in a culinary program.
  • Previous experience in a hotel, country club, event catering, or similar venue.