Sous Chef

Description

Areas of Responsibility:

• Assist      the Executive Chef in overseeing the day-to-day operations of all culinary      outlets within the resort, including restaurants, bars, waterfront and      guest services.
• Ensure      all food is prepared to the highest quality standards and in accordance      with company specifications.
• Monitor      food production and presentation, ensuring consistency, portion control,      and aesthetic quality.
• Support      in the development and implementation of new menus and recipes that align      with the resort's brand and guest expectations.
• Lead,      train, and motivate the kitchen brigade, ensuring they adhere to culinary      standards, cleanliness, and safety protocols.
• Oversee      daily kitchen operations, ensuring that team members work effectively      across multiple outlets.
• Conduct      regular performance evaluations, provide feedback, and offer coaching to      improve staff performance.
• Assist      with recruiting, onboarding, and training new kitchen staff.
• Assist      with managing food inventory and ordering supplies to ensure efficient      kitchen operations.
• Collaborate      with the Executive Chef to establish and manage food and labor costs,      ensuring profitability across all outlets.
• Maintain      strict inventory controls and minimize waste by utilizing proper storage      and handling techniques.
• Ensure      all kitchen operations comply with local health and safety regulations,      maintaining high standards of hygiene and cleanliness.
• Monitor      kitchen cleanliness and organization, ensuring that all equipment is      well-maintained and working efficiently.
• Enforce      strict adherence to food safety guidelines, including sanitation, allergen      management, and HACCP protocols.

· Participate in daily front-of-the-house pre-service meetings and oversee daily-back-of-the-house meetings.

· Maintain an open line of communication with the front-of-the-house management and staff.

• Communicate      effectively with other departments, such as front-of-house teams, event      planners, and management, to ensure smooth operation and guest      satisfaction.
• Work      closely with the Executive Chef to align culinary goals, execute special      events, and manage seasonal menu changes.
• Provide      input and feedback on guest experiences, implementing necessary changes to      improve service and quality.
• Contribute      to the creation and updating of menus, incorporating seasonal ingredients,      guest preferences, and culinary trends.
• Experiment      with new dishes and presentation styles to keep the menu fresh and      exciting for returning guests.
• Ensure      all food offerings align with the resort’s brand, ethos, and target      audience.
• Oversee      the culinary operations for special events, large banquets, and catering,      ensuring the highest quality of food and presentation.

Necessary Skills and Attributes:

• Proven      experience in a leadership role within a high-volume, multi-outlet kitchen      environment (resort experience preferred).
• Strong      knowledge of food preparation, cooking techniques, and presentation      standards.
• Exceptional      leadership, communication, and interpersonal skills.
• Ability      to multitask and manage time effectively in a fast-paced environment.
• A      deep understanding of kitchen operations, including inventory management,      food costing, and budgeting.
• Excellent      understanding of food safety and sanitation standards.
• Creative      flair and the ability to innovate with food offerings.
• Ability      to work under pressure while maintaining a calm and organized approach.

· Culinary degree or equivalent formal training in culinary arts (preferred).

• Minimum      of 5 years of experience in a professional kitchen, with at least 2 years      in a leadership role.
• Experience      working in a resort environment with multiple dining outlets is a plus.
• Certification      in food safety and sanitation is a plus.
• The      Executive Sous Chef will work in a fast-paced, high-pressure kitchen      environment across multiple food outlets.
• Must      be able to work flexible hours, including evenings, weekends, and      holidays, as required by the resort’s operational needs.
• Physical      requirements include standing for long periods, lifting heavy items, and      working in hot kitchen conditions.

Success Factors:

· Ambassador of Joy: Embody and promote a culture of positivity and enthusiasm, ensuring that both guests and staff feel welcomed, valued, and inspired.

· Customer-Centric Focus: Understand and anticipate the needs of both internal and external guests, consistently exceeding expectations.

· Meticulous Attention to Detail: Deliver work that is precise, thorough, and up to the highest standards of luxury hospitality.

· Effective Communication: Provide clear, concise, and actionable information to ensure colleagues, guests, and stakeholders are well-informed.

· Ownership & Accountability: Take full responsibility for tasks, ensuring they are followed through to achieve the desired results.

· Foster Team Collaboration: Work collaboratively within teams, motivating others to sustain exceptional levels of performance.

· Build Strong Relationships: Establish trust and foster cooperation with colleagues, guests, and partners to promote mutual success.