The Opportunity
We are currently looking for a Executive Sous Chef to join our team at The Stanley Hotel located in Estes Park, Colorado.
ESSENTIAL PURPOSE: To manage the staff and operations of the Kitchen to ensure the highest possible quality of food service to hotel restaurants, banquets and functions.
ESSENTIAL DUTIES:
• To understand and respond to all guest needs and requests in a timely and professional manner.
• To hire, train, schedule, support, review, discipline and terminate employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
• To coordinate with the Executive Chef and Dining Room Supervisor/Manager to ensure the efficient and professional operation of the dining room, room service and banquet departments.
• To work with the Executive Chef, Chef de Cuisine & Sous Chef’s in each food outlet on the development menus, the pricing of menus, safety and sanitation, staff development and product knowledge.
• Responsible for managing the ordering of all food products for property.
• Monitor the presentation of all foods served to hotel guests and ensure that appearance and quality are consistently maintained.
• To establish menu cycle or menu choice for employee meals, and supervise the preparation of all selected food items.
• To post schedules for Kitchen staff on a weekly basis.
• To properly document Personnel/Payroll transactions and payroll reports and prepare final time-log for semi-monthly payroll for processing with the Food & Beverage Coordinator.
• Conduct regular staff meetings and monthly safety meetings.
• To ensure foods are stored and served at proper temperatures.
• To maintain an adequate supply of all provisions in the kitchen and establish programs to minimize waste and pilferage.
• To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs.
• Attend all weekly BEO meetings and post any menu/event changes in kitchen for staff. Work with Banquet Chef on ordering all food products for banquet functions. Manage banquet functions as needed.
• To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
• To represent and market The Stanley Hotel in a positive and professional manner as requested and continually promote The Stanley Hotel internally and externally by attending special events when requested and building relationships both on and off property.
• Develop relationships with all food purveyors.
• Assist Executive Chef on all monthly inventories.
• To promote and comply with all policies and procedures of The Stanley Hotel
• To immediately report all suspicious occurrences and hazardous conditions and avoid injury to self and others.
• To maintain the cleanliness and safety of work areas and equipment at all times.
• To attend all mandatory meetings as directed.
• To perform other tasks, including cross-training, as directed.
• To adhere to the attendance and punctuality policy as outlined in the Employee Handbook. To report to work as scheduled and be prepared to start work.
• To remain at work for the entire work shift, except for meal and rest periods or when required to leave on authorized business.
JOB KNOWLEDGE & EDUCATIONAL LEVEL: Bachelors degree with special courses or certification in culinary schooling required. English fluency required. Spanish fluency helpful. Must have minimum three years experience as a Sous Chef in an establishment of comparable quality, with demonstrable knowledge of culinary operations and quality food preparation. Familiar with OSHA, SB 198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances. Hotel experience preferred.
SKILLS AND APTITUDES: Demonstrated ability to train staff and ensure luxury resort customer service. Strong written and verbal communication skills. Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity.
WORKING CONDITIONS: Works indoors throughout shift in well-lighted kitchen areas and office. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Bi-level structures. Extensive facility.
PHYSICAL DEMANDS: Stands and walks short distances approximately 60% of shift. Sits at desk or in meetings approximately 40% of shift. Occasionally required to handle and move objects weighing up to 30 lbs. over short distances. Must be able to work under pressure. Moderate to frequent use of stairs, daily.
IMPACT OF DECISION: Decisions directly impact profitability of the Food & Beverage Division, and the quality of food served in hotel restaurants, at functions and to staff. Poor decisions may result in customer dissatisfaction and loss of revenues, due to inefficient service, lack of attention to detail, ineffective management of staff, insufficient waste control measures, or unsafe work practices.
