Hotel Executive Sous Chef | Job Descriptions |
Job Descriptions

Hotel Executive Sous Chef

Reports to
Executive Chef or Food and Beverage Director
To achieve food and beverage revenue, profit and customer satisfaction goals by overseeing preparation of the menu and managing the operation of the kitchen
  • Guests
  • Employees
  • Associate team
  • Management team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of food and beverage revenue, profit and customer satisfaction goals
  • Achievement of employee satisfaction and retention goals
  • Achievement of the hotel’s financial goals
Areas of Responsibility
  • 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.
  • Implement strategies for the kitchen that support achievement of the hotel’s goals.
  • Monitor status regularly and adjust strategies as appropriate.
  • Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
  • Deliver the company experience for guests and employees.
  • Communicate and reinforce the service vision for the hotel to managers and employees.
  • Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
  • Provide employees with the tools and environment they need to deliver the company experience.
  • Develop and implement strategies and practices that support employee engagement.
  • Create luxury for the senses by managing the food preparation for a fine dining experience.
  • Seek out sources of fresh food; monitor all produce and meat for freshness.
  • Suggest daily specials that incorporate seasonal or special order ingredients.
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
  • Ensure that unused food is stored properly in order to minimize waste and maximize quality.
  • Coordinate service with restaurant and banquet operations.
  • Manage the daily operation of the kitchen.
  • Coordinate the inventory, purchasing and disbursement of all supplies with the purchasing manager.
  • Ensure that proper sanitation practices are followed.
  • Recruit and select staff.
  • Schedule staff based upon forecasted volumes.
  • Prepare reports summarizing food and beverage profitability, customer satisfaction, etc.
  • Keep current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace.
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional or product expertise to real world situations.
  • Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Drive for results: Work to achieve high levels of personal and organizational performance to meet or exceed objectives.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Key Skills and Requirements
  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
  • Three to four years experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
  • Degree from internationally recognized culinary institution preferred.
Hotel Executive Sous Chef.doc