Executive Sous Chef

Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.

Job Specific

• Ensures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all duties
• Represents Chef in his/her absence
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standards
• Establishes/oversees kitchen opening and closing operations
• Oversees food handlers in the preparation and production of all hot and cold food items
• Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus
• Ensures that all raw food ingredients are received and stored in the proper manner
• Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
• Organizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
• Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order
• Reports all equipment maintenance needs to engineering
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
• Follows New Hire Training and onboarding procedures in accordance with hotel policy
• Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes
• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events
• Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or areas of concern
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
• Five to seven years experience in quantity food production, in an upscale hotel or freestanding restaurant
• Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment
• Excellent culinary skills and knowledge of food productions techniques and standards
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift 35 pounds
• Outstanding leadership, management, organizational, and communication skills
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays