Executive Chef

The Sous Chef is a critical member of our culinary team, responsible for ensuring the highest standards of food quality, consistency, and presentation in our kitchen. This role requires a strong leader who can motivate and train staff, while maintaining a focus on food cost control and guest satisfaction.

• Work closely with other Food and Beverage (F&B) managers to address any issues that may arise.
• Keep the immediate supervisor informed of all problems or matters requiring attention.
• Coordinate and monitor Loss Prevention efforts in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor the quality of all food products and presentation.
• Ensure the preparation of required reports, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Make cooks aware of daily forecasts and customer counts to ensure timely service.
• Respond to guest complaints in a timely manner.
• Ensure compliance with Standard Operating Procedures (SOPs) in all outlets.
• Conduct staff performance reviews in accordance with Highgate Hotel 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.
• Know how to compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Assess food portion size, visual appeal, taste, and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• 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.
• Prepare daily food production sheets.
• Cut meat, poultry, seafood according to daily business needs.

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Must have open availability 24/7, 365 days a year.