EXECUTIVE SOUS CHEF

PROPERTY: Point Grace Resort

JOB OVERVIEW:

Responsible for Kitchen and Stewarding Staff and Quality of Hotel Food. Working under limited supervision, the primary function of this position is to assist the Executive Chef in all areas of kitchen production and maintain cost effectiveness in accordance with the hotel standards. The scope of this position may also include assisting with the responsibility for stewarding tasks in accordance with established standards and practices. Thus supporting a strong work environment for Kitchen and Stewarding Staff which is a critical factor in maintaining and strengthening our quality and reputation.

RESPONSIBILITIES:

• Supervise and participate in the preparation of food for restaurants, banquets and room service according to established policies and procedures.

• Assure adherence to The Hotels standards of food quality, preparation, recipes and presentation;

• Assist in the overseeing of all kitchen operational areas;

• Supervise the proper setting up of each item on menus and ensures their readiness;

• Store unused food properly to minimize waste and maximize quality;

• Follow proper staffing guidelines and adequate supplies for all stations;

• Plan and requisition food as needed; discusses requisitions with Executive Chef.

• Ensure proper safety, hygiene and sanitation rules, practices and procedures are followed.

• Assure a smooth kitchen operation by coordinating with related Food & Beverage Departments.

• Check stocking levels of all consumables and replace

• Prepare list of perishable items on a daily basis at each outlet to ensure proper rotation and utilization.

• Confer closely with the Executive Chef at all times and takes every opportunity to become familiar with all aspects of the position in order to fill in whenever required.

• Meet and exceeds customer and team member expectations by providing service and department teamwork;

• Communicates effectively with customers, coworkers and management;

• Prepare reports, as requested, for improved management decision making and critical evaluation of work activities;

• Controls food costs properly by maintaining accurate records of all food ingredients used for banquets;

• Ability to work flexible shifts and stand for long periods of time

• Adhere to hotel policies and procedures;

• Perform other duties from time to time as requested by the Executive Chef or as Business Needs dictate.

Shift varies. Full time. Weekend and holiday work may be required.

This position is currently held by an expatriate worker. Qualified Islanders need only to apply copying applications to the Commissioner of Labour & Work Permit Board Zone 2.

Range: $4,000.00 - $4,500.00 per month