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Executive Sous Chef

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POST DATE 9/15/2016
END DATE 10/15/2016

Eden Roc Miami Beach Miami Beach, FL

Company
Eden Roc Miami Beach
Job Classification
Full Time
Company Ref #
hc.269048
AJE Ref #
576185923
Location
Miami Beach, FL
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

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Job Summary The Executive Sous Chef will be responsible for the overall operations of the day to day kitchen in the resort/casino to ensure quality of service is exceptional. Essential Functions Communicates effectively with customers, staffand managers Supervise day to day kitchen operations and staff, including dishwashers Supervises all food preparation areas including banquets, room service, restaurants, bar/lounge to ensure a consistent, high quality food product Responsible for the implementation, accountability, and compliance of Nobu Hotel Eden Roc Assist Executive Chef with all kitchen operations Performs all duties of kitchen managers and ambassadors as necessary Inspect food purchased for superior quality product, Ensure presentation and flavor are superior in quality Ensures compliance with all local, state and federal OSHA, ASI and Health Department regulations Coordinates banquet production with Lead Cook Supports procedures for food & beverage portion and waste controls Follows proper handling and right temperature of all food products Helps the Executive Chef research and test new food products in conjunction with Nobu Hotel Eden Roc initiatives Assist Executive Chef with maintaining all standard recipes Attends work o time as scheduled and adheres to attendance policy Interviews prospective new hires Ensures a departmental orientation program for all prospective new hires is implemented Participates in training the new hires, restaurant and catering staff on menu items including ingredients, preparation methods and unique tastes Operates and maintains all department equipment and reports malfunctions Purchases appropriate supplies, products, and manage inventories according o budget Order uniforms for ambassadors as necessary Interacts with guests/customers, community representatives, vendors and local education systems as needed Trains staff in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control cost Meets regularly with catering customers and restaurant guests to gather feedback Attends pre shift meetings, and department meetings Assists Executive Chef with menu development Other duties as assigned