Executive Sous Chef
Company: Hotel Bennett
Posted on: November 19, 2021
The Executive Sous reports to the Executive Chef. This position
oversees direct food preparation, production and control for all
food outlets and banquet facilities of the hotel.
ESSENTIAL JOB FUNCTIONS
-Responsible for enhancing the food product that is presented to
guests. Make changes that respond to the marketplace and to guests'
needs, both present and anticipated.
-Recommend changes to the food product. Use market research to
develop new products.
-Responsible for maintaining quality of food product and ensuring
consistency in food delivery and standards.
-Work in support of team goals and measures effectiveness through
the Food & Beverage profit and service performance of the
-Will assist in the selection, training and development of the
personnel within the department. Able to exercise hire and
dismissal keeping discretion within Salamander policies.
-Control the elements that determine profit and loss. Responsible
for major operating expenses. Assist in making decisions that
relate to profit and loss.
-With the Executive Chef, gives direction and be responsible for
the implementation of plans. Monitor effectiveness and introduce
changes in response to the marketplace. Set targets, plan and
schedule work and performance indicators that are typically
productivity and efficiency measures.
-In addition to performance of the essential functions, this
position may be required to perform a combination of the following
supportive functions, with the percentage of time performing each
function to be solely determined by the manager based upon the
particular requirements of the hotel:
-Consult with the Director, Catering/Convention Services and Outlet
Manager on a weekly basis as well as with other departments as
-Participate in long range planning.
-Participate, support and make recommendations for ongoing hotel
programs with continuous improvement in networking.
-Additional duties as necessary and assigned.
-Professionally represent the hotel in community and industry
-Participate as a team player with all departments.
-Provide constructive feedback to all departments.
-Be a leader and a role model to all employees.
-High school or equivalent education required.
-Minimum of two years of Culinary school.
-Must have 5 years of Chef de Cuisine and/or Sous Chef experience
in a hotel/resort.
-Must be able to speak, read, write and understand the primary
language(s) used in the
-Must be able to read and write to facilitate the communication
-Requires good communication skills, both verbal and written.
-Most tasks are performed in a team environment with the employee
acting as a team. There is minimal direct supervision.
-Must possess basic computational ability.
-Must possess basic computer skills.
-Knowledge of computer accounting programs, math skills as well as
budgetary analysis capabilities required.
-Extensive knowledge of menu development, insight into marketing,
cost and wage
-Thorough knowledge of food products, standard recipes and proper
-Ability to analyze, forecast data, and make judgments to ensure
proper payroll and production control.
-Ability to supervise large staff and accomplish goals on a timely
-Ability to conduct meetings, menu briefings and maintain
communication lines between line staff, Executive Chef and Food &
-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
-Ability to create recipes and support material, i.e., recipe
cards, descriptions, and pictures, and to read and visualize
-Artistic ability to create theme menus, ideas for ice carvings,
-May be required: to apply common sense understanding to carry out
instructions furnished in written, oral, or diagram form; to deal
with problems involving several concrete variables in standardized
-Most work tasks are performed indoors. Temperature generally is
moderate and controlled by hotel environmental systems; however,
must be able to work in extreme temperatures like freezers (-10--F)
and kitchens (+110--F), possibly for one hour or more.
-Must be able to sit at a desk for up to 5 hours per day. Walking
and standing are required the rest of the working day. Length of
time of these tasks may vary from day to day and task to task.
-Ability to physically handle knives, pots, mirrors, or other
display items as well as grasp, lift and carry same from shelves
and otherwise transport up to 50 pounds to every area of the
kitchen. Ability to perform cutting skills on work surfaces, topped
with cutting boards, 3 to 4 feet in height (banquet kitchen, prep
kitchen, bake shop, etc.). Proper usage and handling of various
kitchen machinery to include slicers, buffalo chopper, grinders,
mixers, and other kitchen related equipment.
-Ability to physically self-demonstrate culinary techniques, i.e.,
cutting, cooking principles, plate presentation, safety and
-Ability to create, build, handle, and dismantle displays up to 8
feet high, including ice
-The worker is subject to noise. There is sufficient noise to cause
the worker to shout in order to be heard above the ambient noise
-Must be able to exert well-paced ability in limited space and to
reach other departments of the hotel on a timely basis.
-Must be able to lift up to 30 lbs. on a regular and continuing
-Must be able to push and pull carts and equipment weighing up to
250 lbs. occasionally.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning
-Requires grasping, writing, standing, sitting, walking, repetitive
motions, bending, climbing, listening and hearing ability and
-Talking and hearing occur continuously in the process of
communicating with guests, supervisors and subordinates.
-Vision occurs continuously with the most common visual functions
being those of near and color vision and depth perception.
-Requires manual dexterity to use and operate all necessary
-Must have finger dexterity to be able to operate office equipment
such as computers, printers, 10-key adding machine, electric
typewriter, multi-line touch tone phone, filing cabinets, FAX
machines, photocopiers, dolly and other office equipment as
Salamander Hotels & Resorts is an equal opportunity employer. All
aspects of employment including the decision to hire, promote,
discipline, or discharge, will be based on merit, competence,
performance, and business needs. We do not discriminate on the
basis of race, color, religion, marital status, age, national
origin, ancestry, physical or mental disability, medical condition,
pregnancy, genetic information, gender, sexual orientation, gender
identity or expression, veteran status, or any other status
protected under federal, state, or local law. Salamander is a
drug-free workplace and participant in E-Verify.
Keywords: Hotel Bennett, Charleston , Executive Sous Chef, Hospitality & Tourism , Charleston, South Carolina
Didn't find what you're looking for? Search again!