New Day Executive Search
Resort Executive Sous Chef
New Day Executive Search, Wisconsin Rapids, Wisconsin, United States, 54495
divh2Executive Sous Chef/h2pA national Hospitality Group seeks an accomplished Executive Sous Chef to assist the Executive Chef in leading the Resort Culinary Team to execute the highest level of fine dining. The ideal candidate will possess experience as an Sous Chef in a Fine Dining and/or Upscale Casual Independent restaurants or in a 4 to 5-star Club or Resort. Are you looking for an opportunity with a stable company, whose culture is focused on providing the guest with the highest quality food
service, and offers growth opportunities? If so, please submit your resume today!/ppExecutive Sous Chef Benefits:/ppSalary - $85,000 to $95,000/ppBonus/ppMultiple Health Plans/ppDental
Vision Insurance/ppWellness Program/ppHSA and FSA/ppLife and Disability Insurance/ppPension/401k/ppVacation/PTO/ppRelocation assistance/ppExecutive Sous Chef Responsibilities:/ppCollaborates with the Executive Chef on inventory management, pricing, cost controls, product ordering, requisitioning, and issuing supplies for food production./ppLeads and supervises the kitchen staff under the Executive Chefs direction./ppLeads the training and development of all BOH team members./ppCollaborates with the Executive Chef to plan tasks, create work schedules, and assign duties./ppMonitors and guides the daily work activities of the kitchen team./ppEnforces sanitation and safety protocols to maintain a clean and safe kitchen environment./ppEstablishes and oversees controls to minimize food and supply waste and prevent theft./ppAssists the Executive Chef in coordinating menu planning and production activities./ppEnsures high standards of quality, cost, presentation, and flavor of prepared foods./ppMaximizes productivity while ensuring the team maintains high quality standards./ppInspects kitchen equipment conditions and advises on necessary repairs, maintenance, and upkeep./ppAssists with administrative tasks such as invoice coding, vendor selection, food costing, and staff scheduling./ppUpholds and reinforces BOH systems and procedures to support a smooth, consistent operation./ppSets the tone for the team by being dependable, prepared, and on time./ppExecutive Sous Chef Qualifications:/ppCollege degree preferred./ppStrong banquet experience is a plus./pp3+ years of management experience, with 5+ years in culinary roles, including supervisory experience (luxury hotel or golf resort experience is highly valued)./ppState-certified and/or Serve Safe certified./ppProven expertise in food control and operational efficiency, with the ability to lead and manage teams of 40+ members./ppExceptional multitasking abilities, a strong sense of urgency, attention to detail, and the ability to solve problems and handle multiple tasks under pressure with minimal supervision./ppFlexible and adaptable, able to work evenings, weekends, and holidays as required./ppProfessional demeanor with a positive attitude and excellent presentation./ppStrong decision-making skills with a focus on achieving operational goals./p/div
service, and offers growth opportunities? If so, please submit your resume today!/ppExecutive Sous Chef Benefits:/ppSalary - $85,000 to $95,000/ppBonus/ppMultiple Health Plans/ppDental
Vision Insurance/ppWellness Program/ppHSA and FSA/ppLife and Disability Insurance/ppPension/401k/ppVacation/PTO/ppRelocation assistance/ppExecutive Sous Chef Responsibilities:/ppCollaborates with the Executive Chef on inventory management, pricing, cost controls, product ordering, requisitioning, and issuing supplies for food production./ppLeads and supervises the kitchen staff under the Executive Chefs direction./ppLeads the training and development of all BOH team members./ppCollaborates with the Executive Chef to plan tasks, create work schedules, and assign duties./ppMonitors and guides the daily work activities of the kitchen team./ppEnforces sanitation and safety protocols to maintain a clean and safe kitchen environment./ppEstablishes and oversees controls to minimize food and supply waste and prevent theft./ppAssists the Executive Chef in coordinating menu planning and production activities./ppEnsures high standards of quality, cost, presentation, and flavor of prepared foods./ppMaximizes productivity while ensuring the team maintains high quality standards./ppInspects kitchen equipment conditions and advises on necessary repairs, maintenance, and upkeep./ppAssists with administrative tasks such as invoice coding, vendor selection, food costing, and staff scheduling./ppUpholds and reinforces BOH systems and procedures to support a smooth, consistent operation./ppSets the tone for the team by being dependable, prepared, and on time./ppExecutive Sous Chef Qualifications:/ppCollege degree preferred./ppStrong banquet experience is a plus./pp3+ years of management experience, with 5+ years in culinary roles, including supervisory experience (luxury hotel or golf resort experience is highly valued)./ppState-certified and/or Serve Safe certified./ppProven expertise in food control and operational efficiency, with the ability to lead and manage teams of 40+ members./ppExceptional multitasking abilities, a strong sense of urgency, attention to detail, and the ability to solve problems and handle multiple tasks under pressure with minimal supervision./ppFlexible and adaptable, able to work evenings, weekends, and holidays as required./ppProfessional demeanor with a positive attitude and excellent presentation./ppStrong decision-making skills with a focus on achieving operational goals./p/div