Executive Sous Chef
About the job
Job Description
JOB TITLE: EXECUTIVE SOUS CHEF
DEPARTMENT: FOOD & BEVERAGE
JOB DESCRIPTION
Reporting into the Executive Chef, you will assist in leading the daily operation of the culinary team which include all F& B venues, in room Dinning.
Other Duties & responsibilities include:
o Develop new menu items, test, and write recipes. Research & develop new trends in experiential dinning, local & International Cuisine
o Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs.
o Interact with restaurant guests/visit restaurant in each meal period and connect with guests.
o Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests.
o Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs in line with budget and revenues.
o Daily walk through of all kitchens to assure equipment is in proper working condition.
o Oversee the food ordering to assure that all products needed are in fact ordered to the predetermined specification.
o Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment.
o Maintain proper storage procedures as specified by Health Department and hotel requirements.
o Instruct associates in the correct usage and care of all equipment’s in the kitchen, stressing safety.
o Observance of all health standards and the installation of health standards.
o Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
o Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
o Daily briefing with outlet managers for VIP information and booking information.
o Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
o Ensure that standards are maintained at a superior level on a daily basis.
o Monitor performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
o Monitor and handle guest feedback and ensuring guest satisfaction.
o Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
o Document pertinent information in the logbook and follow up on items notated during other shifts.
o Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
o Comply and adhere to the Rosewood company policies.
o Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.
Our Ideal Executive Sous Chef Candidate will have
o A special talent and passion for ensuring you and your team deliver the highest of culinary standards consistently and ensuring that our food offering is at the center of our guest experience.
o Minimum of three years previous in kitchen management experience in a luxury hotel environment. Extensive knowledge in local, worldly cuisines, bakery and pastry.
o High school diploma. Diploma/degree in Culinary Management preferred with proven record in delivering operating results in high volume banquet and outlets operations in four/five-star hotels.
o Excellent presentation and communication skills (both verbal and written), and be extremely guest focused.
o Ability to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
o Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces, and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
o Must be proficient and knowledge of Microsoft Office.
o Required to speak, read and write English, with fluency.
About Us
Following its debut in the Roaring '20s, the legendary Hotel Georgia came to be known as Vancouver's most historic and elegant retreat. When it first welcomed guests in 1927, the hotel brought unheard of luxuries to the young city of Vancouver and Canada's West Coast. And it wasn't just the local society set that made the hotel the heart of Vancouver; Louis Armstrong, Ginger Rogers, Frank Sinatra, Laurence Olivier, the Rolling Stones and the Prince of Wales all added to the mystique of this irreplaceable piece of history. Now unveiled as Rosewood Hotel Georgia, the fully restored Georgian Revival property has returned to its former grandeur with additional elegance afforded by extensive amenities and the impeccable service of Rosewood Hotels & Resorts. From the painstaking restoration of Old World craftsmanship to the addition of the most luxurious furnishings and latest technology, Rosewood Hotel Georgia offers an unmatched combination of legacy and luxury - a return to the golden age of hotel travel.
JOB TITLE: EXECUTIVE SOUS CHEF
DEPARTMENT: FOOD & BEVERAGE
JOB DESCRIPTION
Reporting into the Executive Chef, you will assist in leading the daily operation of the culinary team which include all F& B venues, in room Dinning.
Other Duties & responsibilities include:
o Develop new menu items, test, and write recipes. Research & develop new trends in experiential dinning, local & International Cuisine
o Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs.
o Interact with restaurant guests/visit restaurant in each meal period and connect with guests.
o Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests.
o Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs in line with budget and revenues.
o Daily walk through of all kitchens to assure equipment is in proper working condition.
o Oversee the food ordering to assure that all products needed are in fact ordered to the predetermined specification.
o Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment.
o Maintain proper storage procedures as specified by Health Department and hotel requirements.
o Instruct associates in the correct usage and care of all equipment’s in the kitchen, stressing safety.
o Observance of all health standards and the installation of health standards.
o Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
o Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
o Daily briefing with outlet managers for VIP information and booking information.
o Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
o Ensure that standards are maintained at a superior level on a daily basis.
o Monitor performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
o Monitor and handle guest feedback and ensuring guest satisfaction.
o Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
o Document pertinent information in the logbook and follow up on items notated during other shifts.
o Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
o Comply and adhere to the Rosewood company policies.
o Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.
Our Ideal Executive Sous Chef Candidate will have
o A special talent and passion for ensuring you and your team deliver the highest of culinary standards consistently and ensuring that our food offering is at the center of our guest experience.
o Minimum of three years previous in kitchen management experience in a luxury hotel environment. Extensive knowledge in local, worldly cuisines, bakery and pastry.
o High school diploma. Diploma/degree in Culinary Management preferred with proven record in delivering operating results in high volume banquet and outlets operations in four/five-star hotels.
o Excellent presentation and communication skills (both verbal and written), and be extremely guest focused.
o Ability to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
o Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces, and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
o Must be proficient and knowledge of Microsoft Office.
o Required to speak, read and write English, with fluency.
About Us
Following its debut in the Roaring '20s, the legendary Hotel Georgia came to be known as Vancouver's most historic and elegant retreat. When it first welcomed guests in 1927, the hotel brought unheard of luxuries to the young city of Vancouver and Canada's West Coast. And it wasn't just the local society set that made the hotel the heart of Vancouver; Louis Armstrong, Ginger Rogers, Frank Sinatra, Laurence Olivier, the Rolling Stones and the Prince of Wales all added to the mystique of this irreplaceable piece of history. Now unveiled as Rosewood Hotel Georgia, the fully restored Georgian Revival property has returned to its former grandeur with additional elegance afforded by extensive amenities and the impeccable service of Rosewood Hotels & Resorts. From the painstaking restoration of Old World craftsmanship to the addition of the most luxurious furnishings and latest technology, Rosewood Hotel Georgia offers an unmatched combination of legacy and luxury - a return to the golden age of hotel travel.
- Department: F&B kitchen
