The Executive Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

RESPONSIBILITIES:

• Responsible for the day-to-day operation for all culinary functions, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.

• Maintain up to date knowledge of local competitor's food production and offerings.

• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.

• Responsible to adhere to enforce all proper trash procedures.

• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.

• Work with Executive Chef t...