Job Type
Full-time
Description
Position Purpose: The Executive Sous Chef will prepare signature items under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. The Executive Sous Chef is an essential support to the Front of House and Banquets team in creating unforgettable dining experiences for guests.
Supervisory Responsibilities: None
Essential Duties and Functions/Responsibilities/Tasks:
- Work under direction of Executive Chef.
- Communicate daily with Kitchen leadership regarding job assignments and required timeframe.
- Maintain high level of positive and professional approach with coworkers and guests.
- Comply with nutrition and sanitation regulations and safety standards at all times.
- Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs.
- Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems.
- Set up /breakdown and stock stations with all necessary supplies.
- Prepare and bake pastry for service (e.g. cakes, desserts, breads, etc).
- Cook menu items in collaboration with other kitchen team members.
- Help in the preparation and design of menus.
- Produce high quality plates both design and taste wise.
- Willing to work a station during service when the Executive Chef is expediting.
- Ensure that the kitchen operates in a timely way.
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Other duties as assigned consistent with the functions of this position as needed at the property.
Benefits:
- Part-time employees receive: Dental, Vision and 401k!
- Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k!
Requirements
- Proven experience as a Banquet Chef or in a similar culinary leadership role.
- Current New Mexico Food Handler Certification required.
- Ability to work on your feet in humid kitchen environment for eight hours or more.
- Must be able to lift/push/reach for/carry 30+ pounds frequently.
- Excellent verbal communication and ability to multitask.
- 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred.
- High school diploma or equivalent experience/training.
Salary Description
$55k-$65k Annually