Sous Chef

SUMMARY: Under general supervision, the Executive Sous Chef (ESC) prepares culinary delights for our guests and executes the menu, ensuring a high level of performance, guest satisfaction and profitability. Guest satisfaction in our restaurant and banquet space revolves around the food appearance, high quality of the food and overall culinary experience. The ESC is responsible for the daily preparation of food items in the kitchen.


Duties include but are not limited to:

1. Complies with Standards of Service and assists in assuring the same from all kitchen employees.

2. Assists in managing day-to-day operation of the kitchen, coordinates food production schedules and ensures highest level of food quality, taste and presentation.

3. Participates in actual food preparation, produces food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

4. Controls food cost by training kitchen staff on the proper methods of food preparation and handling. Trains kitchen, restaurant and steward employees on how to handle leftover food items.

5. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. Monitors sanitation practices to ensure that employees follow standards and regulations.

6. In conjunction with the Director of Food & Beverage, establishes goals for the kitchen, anticipates and resolves problems concerning all facets of the kitchen, anticipates trends, enacts approved profit-oriented and cost saving ideas/activities.

7. Establishes and requires strict adherence to health department and hotel sanitation and food handling guidelines.

8. In conjunction with the Director of Food & Beverage, develops menus & creates and ensures adherence to recipes and product specifications. Trains kitchen staff on all new menus.

9. Maintains effective communication within the kitchen, responds to staff suggestions and concerns and works to resolve problems.

10. Maintains effective working relationships with food and beverage management, staff and hotel departments.

11. Completes daily food orders based upon scheduled banquet events and projected levels of business.

12. Conducts regular inspections of the entire kitchen/dishwashing areas and coolers and promptly acts to correct deficiencies found during inspection.

13. In conjunction with the Director of F&B, develops, implements and monitors all culinary menus to include the creation of recipes for standardized production.

14. Performs other duties as required within the scope of responsibility.
Charlotte, NC 28245, US