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Open nowPosted yesterday

Executive Sous Chef

Charlestowne Hotels

Where
Lake Forest, IL, US
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Your applicationOpen nowExecutive Sous ChefCharlestowne Hotels · Lake Forest, IL, US

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Charlestowne Hotels's own form.

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The clock on this job

Early applications get read.

13.5% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.3%1 day
  2. 4.6%3 days
  3. 13.5%7 days
  4. 21.8%14 days
  5. 36.6%30 days
  6. 58.9%60 days
This job: posted yesterday

The posting

Executive Sous Chef

The Executive Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in ensuring high levels of food quality while achieving anticipated food and beverage revenue metrics, and profit margins, and fostering a positive work environment. They will report directly to the Executive Chef and then to the Food and Beverage Director, ultimately reporting to the General Manager. They will be responsible for exemplifying our culture as they supervise the on-duty kitchen staff and the following:

Principal Responsibilities:

  • Participate in the development and implementation of business strategies for the kitchen that are aligned with the company’s overall mission, vision, values, and strategies
  • Participate in the development of the kitchen’s business strategies
  • Create a positive, fun, and creative work environment for employees that is aligned with the company culture through constant communication and reinforcement
  • Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
  • Provide employees with the tools and environment they need to be successful
  • Develop and implement strategies and practices that support employee engagement
  • Assist the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors that reflect the culture and current trends
  • Coordinate service with restaurant and banquet operations
  • Manage the daily operation of the kitchen when the Executive Chef is not there including performing line checks, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
  • Ensure that proper food handling and sanitation practices are followed at all times, including HACCP logs, and Time and Temp Logs
  • Ensure that stations are set up properly in time for service
  • Ensure that food is properly covered, dated, stored, and rotated
  • Ensure the correct temperature of both stored and prepared foods
  • Taste all food items for quality purposes before service begins; complying with quality assurance expectations and standards
  • Use food preparation tools in accordance with the manufacturer's instructions
  • Close the kitchen correctly and follow the closing checklist for kitchen stations
  • Maintain an organized and sanitized work area at all times
  • Make sure all storage areas are tidy and all products are stored appropriately
  • Helps in the selection, training, and development of the personnel within the department.
  • Ensure a safe working environment at all times for all associates; Report any unforeseen circumstances, maintenance needs or faulty equipment
  • Follow all company safety and security policies and procedures
  • Report accidents, injuries, and unsafe work conditions
  • Ensure the culinary team maintains a professional appearance with a clean uniform and proper grooming standards
  • Maintain confidentiality of proprietary information; protect company assets
  • Provide regular feedback and insight on monthly financial reporting, identifying areas of success as well as opportunities
  • Must be able to work flexible hours, including evenings, weekends, holidays

Qualifications:

  • High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
  • A degree from a recognized culinary institution preferred
  • Ability to read, write, convert measurements, and follow a recipe
  • ServSafe certified
  • Positive upbeat attitude/personality

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is:

  • Regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hear
  • Regularly lift and or move up to 25lbs - occasionally lift or move up to 50lbs
  • Must be capable of working effectively in hot and cold environments, and successfully manage stressful and/or emergency situations.

You may be assigned other duties as needed and your duties may change from time to time, based on your skills and at the need and discretion of the company. You will represent the hotel and management company in a positive and professional manner at all times.

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