Executive Sous Chef

General Responsibilities

• Demonstrate culinary creativity in menu development and execution.
• Provide coaching, counseling, and discipline to staff as needed.
• Assist the Executive Chef in conducting employee performance reviews.
• Attend departmental meetings and training seminars as required.
• Monitor menu sales performance and adjust menus accordingly.
• Communicate relevant hotel information to kitchen staff.
• Maintain a safe work environment and submit maintenance requests as needed.
• Schedule staff efficiently within budgetary guidelines.
• Conduct monthly kitchen walkthroughs with the Executive Chef to assess sanitation and maintenance.
• Oversee food storage areas to ensure proper product rotation and utilization.
• Provide leadership and support to all hotel personnel.
• Ensure the health, safety, and well-being of guests and employees.
• Maintain accountability for personnel actions, property, and resources.
• Represent the hotel in civic, business, and industry-related activities.
• Advise direct reports on the selection of key management staff.
• Complete administrative duties efficiently to ensure smooth office operations.
• Foster positive relationships with suppliers and contractors.
• Review emails and attend morning briefings.

Operations & Property Management

• Ensure compliance with all Food & Beverage policies, standards, and procedures.
• Train kitchen associates on essential culinary techniques and presentation standards.
• Identify and maintain high-quality ingredients and dishes.
• Oversee purchasing, receiving, and food storage practices.
• Adhere to food handling and sanitation standards as per health regulations.
• Maintain compliance with all local and national regulations.
• Calculate and manage food costs accurately.
• Estimate production needs weekly and communicate them to kitchen staff.
• Implement procedures for portion control and waste management.
• Ensure proper handling and storage of all food products.
• Conduct briefings with restaurant and catering staff to educate them on menu items.
• Train staff on equipment operation and maintenance.
• Maintain and manage uniform inventory.
• Review staffing levels to ensure guest service and operational efficiency while meeting financial objectives.
• Represent the hotel as a culinary expert within the community.
• Engage with guests, vendors, and local institutions to enhance the hotel’s reputation.
• Ensure all associates adhere to loss prevention policies to enhance safety and minimize costs.

Guest Satisfaction

• Interact with guests to gather feedback on food quality and service.
• Address and resolve guest concerns effectively.
• Empower associates to provide exceptional service by setting clear expectations.
• Monitor and assess staff performance, offering feedback for improvement.
• Review guest comments and satisfaction data, developing strategies for continuous improvement.
• Share improvement plans with hotel leadership and implement corrective measures.

Human Resources Management

• Assist in hiring and training management and hourly associates.
• Develop and implement a structured orientation program for new hires.
• Clearly communicate performance expectations for all positions.
• Foster an open and collaborative work environment.
• Actively seek employee feedback and maintain an “open door” policy.
• Address associate concerns in partnership with Human Resources.
• Promote associate retention and engagement.
• Ensure effective communication within the team and recognize outstanding performance.
• Maintain an ongoing associate recognition program.

Sales & Revenue Management

• Support the Restaurant and Catering departments in achieving annual sales targets.
• Engage with catering clients and restaurant guests to gather feedback.
• Play an active role in menu development and innovation.

Additional Responsibilities

• Perform any additional duties as required to support business needs.

Qualifications

• Strong verbal and written communication skills.
• Proven experience in hotel operations management.
• Comprehensive knowledge of all kitchen departments.
• Proficiency in computer applications relevant to the role.
• Excellent organizational and follow-through skills.
• Culinary education preferred.

Experience

• Minimum of five years in the hospitality industry, with at least two years in a management role within a luxury hotel.
• Two to three years of experience as a sous chef at a high-profile property.
• Experience in properties of similar scale and quality, preferably in the Caribbean or island settings.
• Proven ability to organize and execute high-profile events.

Licenses & Certifications

• California Food Handler Card preferred.

Skills & Knowledge

• Strong culinary creativity and knowledge of food handling and sanitation standards.
• Experience in high-volume operations and menu planning.
• Ability to manage purchasing and kitchen equipment maintenance.
• Understanding of restaurant, bar, room service, and catering operations.
• Strong decision-making and problem-solving skills.
• Ability to build and maintain positive relationships with staff, customers, and vendors.
• Knowledge of hotel operations as they relate to the kitchen and food service.
• Excellent negotiation and presentation skills.
• Effective leadership and conflict management abilities.
• Strong ability to manage change and drive improvements.
• Proficiency in training, purchasing, inventory control, and compliance with safety standards.

Physical Requirements

• Ability to lift and transport up to 40 pounds.
• Capability to perform various physical movements throughout work areas.
• Ability to reach up to 12 inches.
• Must be able to effectively communicate with guests, management, and co-workers.

Equal Opportunity Employer

Rosewood Sand Hill is committed to providing equal employment opportunities to all employees and applicants, prohibiting discrimination and harassment based on race, color, religion, age, sex, national origin, disability, genetics, veteran status, sexual orientation, gender identity, or any other characteristic protected by law.

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