Executive Sous Chef

We are seeking a highly skilled and experienced Executive Sous Chef to join our culinary team at Mohonk Mountain House. As a key member of our kitchen leadership, you will be responsible for overseeing the preparation and presentation of our menu offerings, ensuring exceptional quality and consistency in every dish.

Key Responsibilities:

• Assume responsibility for the overall production of hot and cold foods associated with a la carte and buffet dining services.
• Execute menus with complete oversight of kitchen set up, service, and breakdown of stations in regards to hot and cold foods.
• Communicate effectively with Front of the house management before, during, and after service.
• Conduct food tastings for development of future menu items and create standard recipes that can be taught to staff.
• Conduct shift briefings and menu training for front of the house staff as needed for new menu implementation.
• Oversee and continue development of the chef's table menus and execution.
• Be able to assume Executive Sous Chef duties whenever needed.
• Close kitchen following all departmental guidelines as it pertains to food safety, labor management, and kitchen checklists.
• Be able to write menus, cost out using standard recipe cards, and ensure staff is trained on all aspects of prep lists assigned.
• Work with theme program management to create special food demos and tastings for promotional events.
• Meet with Captains before service to address any special requests or dietary restrictions.
• Carry out supervisory responsibilities for a staff up to 20 in accordance with Mohonk Mountain House policies.
• Interview, hire and train employees; plan, assign, and direct work; appraise performance; reward and coach/counsel/discipline employees; address complaints.
• Monitor schedule daily to minimize overtime.
• Work with the Chef and Executive Sous Chef to ensure all products are ordered for and processed in accordance with Mohonk culinary standards.
• Work with purchasing to ensure any additional products outside of normal dining operations are ordered and used as required.
• Requisition food materials daily or as needed for the preparation of breakfast, lunch, and dinner services to be filled by the Receiving Department.
• Oversee kitchen and coordinate all hot and cold food preparations for dinner service ensuring food is presented in accordance with company specifications.
• Delegate prep work load for Garde Manger crew.
• Check all hot and cold foods prepped before service to ensure proper quality and quantities needed are at hand.
• Expedite for the entire service period ensuring each plate is of the highest quality possible.
• Learn, retain, and demonstrate a full knowledge and understanding of all menu offerings.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Ensure proper portion, arrangement, and food garnish.
• Test foods ensure the correctness of the temperature of food.
• Prepare special dietary meals or substitute items.
• Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, upright freezer, and general sanitary condition of garde manger and vegetable prep area in a neat and orderly fashion.
• Provide relief coverage as needed for Exec Sous Chef.
• Execute on-line production of meal period and ensure all food product is used as effectively as possible.
• Monitor house counts on a daily and weekly basis for proper menu breakdown.
• Delegate and participate in food preparation for next day's shift.
• Demonstrate advanced knife handling skills and familiar with kitchen equipment and machines.
• Work on the line under time constraints, extreme temperatures, and high business volume.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients.
• Maintain an awareness of and minimize costs/expenses.
• Check the working condition of equipment and machinery in accordance with specifications.
• Operate and regulate temperatures of equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.
• Meet with Food and Beverage managers to discuss daily services and special functions.
• Analyze problems and develop and implement action plans to address problems.
• Report to the Executive Sous Chef.
• Facilitate/attend shift briefings and actively participate daily.
• Inspect the work of others by touch, sight, sound, taste and smell for conformance to prescribed standards.
• Maintain confidentiality of proprietary information; protect company assets.
• Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues.
• Assist all staff in a professional manner ensuring our guest service is in accordance with company standards.
• Maintain good working relationships with coworkers, guests, and managers.
• Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry.
• Maintain a knowledge of local, state, federal health and employment laws.
• Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies.
• Work clean and assume responsibility for kitchen organization and orderliness.
• Clean and scrutinize work stations periodically during work shift ensuring the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Handle hot items with care.
• Maintain food and cooler logs.
• Keep refrigerators and storerooms clean and neat.
• Ensure food and supply items are stored per standards.
• Ensure proper rotation of product in all refrigerators to minimize wastage/spoilage.
• Complete safety training and certifications when offered.
• Lift up to 50 pounds from ground level to waist height and carries a distance of up to 100 feet with/without assistance.
• Walk up to 5 miles per day.
• Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet.
• See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
• Identify safety hazards, report, and follow up to see that corrective action is taken.
• Inform Executive Chef, Executive Sous Chef of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
• Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
• Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees.
• Hear verbal instructions, directions and warnings.
• Perform basic mathematical functions with recipes such as addition, subtraction, multiplication, and division.
• Prepare administrative reports in a clear, logical manner.
• Demonstrate proficiency with Windows-based operating systems and use software including MS Word, MS Excel, MS Outlook.
• Adhere to Mohonk Mountain House's Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.
• Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff.
• Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business.
• Taste sweet, sour, bitter, and salty and demonstrate a sense of smell.

Requirements:

• Valid Driver's License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience.
• Associates degree in Culinary Arts from accredited culinary school or 5-7 years experience in similar operation.
• Certified in food service sanitation practices and prevention of food borne illnesses.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.