Job Description

Job Details
Management
Enchantment Resort - Sedona - Sedona, AZ
Undisclosed
Undisclosed
Undisclosed
Undisclosed
Undisclosed
Hospitality - Hotel
Description

Basic Function:  The Executive Sous Chef is responsible for the day to day operations of the Che Ah Chi Restaurant, View 180 and Clubhouse stewarding including but not limited to the ongoing development and engagement of cooks/stewards, coordination of new menu ideas and utilization of products to maximize customer satisfaction and financial goals to include revenue generation and control of food cost. He / she will oversee food preparation & production, monitor inventory & portion control.   The Executive Sous Chef assumes all the duties of the Executive Chef in his/her absence. Also supports the executive chef in all kitchen areas through the resort to ensure a consistent, high quality product is produced.

Essential Functions

  1. Report all daily happenings to the Executive Chef
  2. Order and maintain pars in the kitchen
  3. Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects
  4. Work closely with the Executive Chef in menu development and presentation
  5. Work closely with the Executive Chef to standardize recipes
  6. Responsible along with Executive Chef, in maintaining overall food and labor costs within budgetary guidelines for culinary operations.
  7. Maintain hygiene standards throughout the kitchen that are set by company
  8. Involved in staff recruiting and monitoring their performance
  9. Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef
  10. Play active role in dining room visiting tables and observing service
  11. Promote restaurant through public promotional events and media visits and interviews.
  12. Execute all production and plating in a timely, efficient manner and to exceed guest expectations
  13. Source out new, exciting and  local products and supplies to constantly develop menus
  14. Remain on top of culinary trends and always seek to improve progressive menus
  15. Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion
  16. Track employee staffing and process payroll records for culinary staff
  17. Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation
  18. Always be well groomed, in proper uniform, and be a role model to all staff
  19. Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization
  20. Liaise with pest control and contracted kitchen cleaning company and monitor quality of service provided. Report any problems to the Executive Chef
  21. Receive all goods and ensure that they meet company quality specifications and reject those items that do not
  22. Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards
  23. Responsible for monthly inventory of all items in the main kitchen on the last day of each month
  24. Ensure that standard recipes are being followed at all times
  25. Execute modern, cutting edge culinary trends
  26. Liaise with restaurant managers, supervisors and service staff regarding service issues
  27. Work closely with the Pastry Chef in developing new desserts
  28. Other duties as assigned
Qualifications

Supervision Exercised:  Cooks and all Utility personnel

Supervision Received:  Executive Chef

Responsibility & Authority:

  1. Maintain a high level of guest service at all times with quality products
  2. Uphold the resort commitment to hospitality
  3. Work closely with all departments to ensure guest service levels are being met
  4. Deal effectively with all departments with regular communication
  5. Assist with management of all culinary operations

Minimum Requirements:

Degree from a post-secondary culinary arts program is desired and a minimum 5 years’ experience in Fine/High end dining environment.  Requires 3 to 4 years’ experience in an executive or Senior Sous Chef position for both a Production Kitchen and an a la carte kitchen within a hotel environment.  Computer skills required in Word, Excel, and food & beverage software.   Must be able to speak clearly and listen attentively to employees, dining room staff and guests.  Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length.  Must have excellent communication skills, both verbal and written.  Must maintain food handler’s certification.   Basic command of Spanish helpful

Physical Requirements:

30% Sitting

70% walking, standing and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Taste and smell

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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