The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Responsible for the execution of all Sheraton and Le Meridien Hotels and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.

• To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. 
• When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Executive Chef on  all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of  the standards for purchasing and receiving items.
• Work closely with the storeroom manager and Executive Steward to establish and maintain control of the standards for purchasing and receiving items.
• To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• Perform any other duties as required by management.

Qualifications:

• The      candidate is required to have at least 4 years previous culinary      management experience in a high-volume, Multi outlet Hotel Restaurant
• Execute      Banquet events of 600 or more. Experience must include Garde Manger and      hot kitchen supervision 
• Previously      supervised of other culinary managers.
• Candidate      must have proven culinary skills and must be able to lead, develop, and      motivate staff.
• Ability      to teach employees the importance of, and how to interact with      internal/external guests and courteously solve internal requests
• Candidate      must be creative and up to speed on new concepts and food trends.
• Must      have basic mathematical skills and be able to create and understand      financial reports.
• Ensure      that all health standards are consistently maintained
• Ensure      all safety and security policies and procedures are followed
• Excellent      written and verbal communication skills
• Ability      to multi-task and work in fast paced environment
• Ability      to train staff to produce high volumes of work while maintaining quality      per Mariott standards
• Must      be proficient with computers.
• Experience      managing payroll and schedules required.
• Must      be able to work flexible schedule to include weekends and holidays.
• College      education and/or culinary degree preferred.
• Serve      Safe certified food manager.