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Executive Sous Chef
The Princeville Resort
A Exec sous chef with SH Hotels & Resorts supports the Executive Chef in providing leadership, direction and motivation to the culinary team, ensuring the successful execution of daily department operations and that consistent, high quality product is produced. Oversees the operation in the absence of the Executive Chef. Responsible for all culinary functions and staff in assigned kitchen. Strives to continually improve guest and team member engagement and maximize the financial performance of the department.
•Build and maintain an organizational culture that maximizes guest and team member
engagement and attracts top talent.
•Train department team members; plan, assign and direct work; reward and discipline
team members; address complaints and resolve problems.
•Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience. Observe team member service behaviors and provide ongoing feedback.
•Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.
•Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market
•Uphold the highest Sanitation standards
•Attend all departmental meetings
•Assist in determining how food should be presented and create innovative, attractive food displays.
•Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings).
•Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members.
•Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.
•Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
•Communicate the impact of the department’s operations on the property’s operational and financial goals and objectives to the team; achieve and exceed goals including performance goals, budget goals, team goals, etc.
•Review guest comments, guest satisfaction results and other data to identify areas for improvement. Respond to and handle guest opportunities and challenges.
•Schedule team members to business demands and track team member time and attendance.
•Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Min. 6 years culinary experience required; experience in a leadership position
and/or an equivalent combination of education and experience in this or similar
• Culinary Degree is strongly preferred
• Prior experience in menu development and implementation
• Prior hotel experience in a luxury environment required
• Prior banquet/catering experience preferred
• Must be able to read and follow menus and recipes, and compute basic
• Union experience is a plus
• Creative, able to work in a fast-paced environment and meet deadlines. Must be
focused, highly organized and patient in a teaching environment.
• Ability to read, write, and communicate in English
• Experience successfully leading in a fast-paced environment and prioritizing
• Strong interpersonal, team member relations and leadership abilities.
• Ability to identify and solve problems.
• Flexibility to meet the demands of a 24-hour operation
• Lifting required.
We are an equal employment opportunity employer. We also participate in the Electronic Employment Eligibility Verification Program.
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