Executive Sous Chef - Epicurean Hotel
Tampa, FL
Full Time
Epicurean Tampa
Manager/Supervisor
Overview of the Role:
Lead the Culinary team at Hotel Banquets and Élevage Restaurant, located in Epicurean, noted as Tampa’s favorite food & wine hotel. In collaboration with the iconic Bern’s Steak House, the Executive Sous Chef position manages the kitchen staff in the procurement, production, preparation, and presentation of all food service outlets in a safe, sanitary work environment that conforms to all standards and regulations. This position is expected to achieve profitable, competitive, quality products.
Qualifications & Experience:
PHYSICAL REQUIREMENTS:
MAJOR FUNCTIONS:
HUMAN RESOURCES:
MARGINAL:
Lead the Culinary team at Hotel Banquets and Élevage Restaurant, located in Epicurean, noted as Tampa’s favorite food & wine hotel. In collaboration with the iconic Bern’s Steak House, the Executive Sous Chef position manages the kitchen staff in the procurement, production, preparation, and presentation of all food service outlets in a safe, sanitary work environment that conforms to all standards and regulations. This position is expected to achieve profitable, competitive, quality products.
Qualifications & Experience:
- Minimum of 3 years of progressive management experience
- Minimum of 2 years experience in a management role in a hotel, and 3 years experience as a Sous Chef is required
- Leadership skills to motivate and develop staff and to ensure accomplishment of goals
- Ability to work effectively under time constraints and deadlines
- Previous experience analyzing P&L statement a plus
PHYSICAL REQUIREMENTS:
- Long hours sometimes required
- Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during the entire shift.
MAJOR FUNCTIONS:
- Manage daily operations. Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of sanitation and safety standards (maintained by weekly inspections).
- Considered one of the higher-ranking chefs in a kitchen, playing an important role in menu development, food presentation, and kitchen operation.
- Coordinate meal preparation and service activities within the kitchen.
- Maintain the restaurant's quality and reputation by monitoring the food that is served to customers
- Provide consistency and quality of sanitation and cleanliness through execution of the fundamentals, i.e., spot and heavy cleaning, rotation, and proper storage of controllable, and the motivation and development of the associates. Must comply with local, state, and federal health and sanitation codes and is responsible for meeting those standards.
- Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets.
- Promote a sense of ownership towards the use of all controllables and equipment. Ensure all silver is clean and in presentable condition.
- Constantly spot-check equipment for sanitation, safety, and proper working conditions.
- Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Oversee culinary operations with the support of the Ched de Cuisine and the Executive Chef.
- Maintain and supervise good housekeeping practices in all food production areas, dish room, loading dock, walk-ins and freezers, and other assigned areas, strictly enforcing the “clean as you go” policy.
- Attend BEO meetings, as appropriate.
- Promote and maintain effective inter/intra-departmental communications.
- Listen effectively, anticipate, and resolve problems as they arise.
- Embrace and teach empowerment principles to ensure guest satisfaction.
- Prepare weekly schedule, labor analysis, and payroll for all associates in the Food & Beverage area.
- Develop budgetary goals with superiors and monitor results.
- Maintain accurate controllable checkbook controls for expenditures.
HUMAN RESOURCES:
- Responsible for interviewing, hiring, and evaluating associates.
- Develop a departmental training program for associates to learn the purpose and objective of minimizing controllable losses
- Enforce training and ensure a safe work environment through Job Safety Analysis, weekly sanitation inspections, Temperature Logs, HACCP logs and follow-ups, loss prevention, and quality assurance.
- Schedule and conduct monthly staff meetings
- Coach/Counsel staff members, when necessary, with guidance from Human Resources.
- Drive commitment to quality assurance, safe work practices,
- Maintain high associate morale throughout the working area
MARGINAL:
- Be familiar with the organization of the Hotel and know the function of each department.
- Attend staff meetings/training sessions as required by management
- Manage differing personalities within the kitchen, the hotel, and the community
- Maintain the highest degree of confidentiality
- Ability to work effectively in stressful, high-pressure situations
- Perform other duties as requested by management.
We are an equal opportunity/affirmative action employer committed to attracting, retaining, and maximizing the performance of a diverse and inclusive workforce. It is our policy to ensure equal employment opportunity without discrimination or harassment based on race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity or expression, age, disability, national origin, marital or domestic/civil partnership status, genetic information, citizenship status, uniformed service member or veteran status, or any other characteristic protected by federal state and/or local law.
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