Executive Sous Chef

Detroit, MI 48226

Job Function: Food & Beverage & Lodging Job Number: JN -092021-67715 Salary: $80,000 - $85,000 Experience Level: Management / Assistant Managers

Job Description


We are seeking an Executive Sous Chef, an experienced kitchen leader with proven ability to manage all aspects of kitchen operations. Working closely with the Executive Chef, this position is responsible for delivering high-quality food products in our restaurant, in-room dining & lounge in line with the hotel' s continuing effort to deliver outstanding guest service and financial profitability. This person will report to the Executive Chef.




Executive Sous Chef Responsibilities:
  • Ensuring quality and quantity standards of food preparation & presentation in all the F&B outlets are adhered to
  • Assigning, supervising, coaching, counseling & motivating all culinary team members
  • Working hands-on to ensure seamless operation of different sections of the kitchen
  • Assist the Executive Chef in conceptualizing & creating various Food and Beverage programs
  • Staffing and Scheduling of kitchens and allocation of duties
  • Develop & execute systems and procedures that achieve higher cost efficiency and guest satisfaction
  • Demonstrate skills in leadership, initiative, problem solving, prioritizing, delegation, training and developing subordinates, goal setting and being goal oriented
  • Responsible for all food inventory supplies in purchasing ingredients; evaluating the quality of food product deliveries; maintaining inventory levels, re-order points, storage requirements, and cost-controls
  • Manages customer confidence and satisfaction by responding to their special requests
  • Ensure good physical upkeep, condition of equipment and utensils in all the kitchen




Executive Sous Chef Requirements:
  • Minimum of 3 years experience as a Sous Chef or higher
  • Culinary degree OR Equivalent Experience and knowledge of complex food preparation styles through extensive mentor relationships on the job
  • Applicant must demonstrate strong leadership abilities and be a team player
  • Excellent interpersonal and communications skills, excellent command over written & oral communication
  • Decision making, process improvement & process management
  • A self-starter that is creative, flexible and able to multitask
  • Customer, Quality & Internal Customer focus
  • Hiring, Training & Coaching
  • High energy level and can handle high profile/high volume business




Executive Sous Chef Benefits:
  • Competitive salary
  • Employer-sponsored single-payer health & dental benefits
  • Meal, hotel & other company perks



Additional Information

At Goodwin Recruiting we are committed to our core values. We take our value, Dedicated to Diversity & Inclusion, very seriously and will never discriminate against a candidate or client based on any protected classes. Our clients seek qualified candidates, and that s what we deliver. A person's age, gender, race, sexual orientation, gender identity, national origin, veteran or disability status, or arrest or conviction record has no bearing on whether he, she, or they are able to do the job. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share.

Recruiter Managing this Job

Krystyna Johnson
Senior Recruiter

Krystyna Johnson joined Goodwin Recruiting in March 2021, after a 17-year career in the hospitality industry. The effects of the pandemic forced her into a professional pivot that she had been long considering.
 
Krystyna is a Boston native but has spent the last 10 years in New York City. She started her career as a host at Houston's in Boston, where she discovered her love of service and making connections over great food and drink. She eventually went on to work at some of the most popular spots in Boston and doing several openings, including one with Morgan's Hotel Group, which eventually landed her in New York City. After stints in the vibrant, high-volume scenes of Morgan's, Tao Group, and Miss Lilys, Krystyna moved on to run events at the esteemed chef, Jose Andres' first NYC venture, Mercado Little Spain.
 
In her free time, Krystyna enjoys cooking. She nearly cooks every meal at home, if not dining out with friends.
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