Executive Sous Chef - Westerly, United States - Ocean House

Description

Job Description

Ocean House Collection

Executive Sous Chef

A Collection Unlike Any Other

The Ocean House Collections includes 3 luxury properties.

The Ocean House is a Forbes 5-Star property features 49 luxury guest rooms, 20 signature suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedroom signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five star level.

The ability to interact with staff (at all levels) in a fast paced environment, sometimes under pressure, remaining flexible, proactive, resourceful and efficient, with a high level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision making ability and attention to detail are equally important

Leadership Responsibilities:

• Maintain a climate that attracts, retains and motivates top quality personnel.
• Recruit, train, appraise, supervise, support, develop, promote and guide qualified personnel, both paid and volunteer.
• Effectively enable the culinary team so they can take action on behalf of the Company by:
  • transmitting the Company's values, vision and direction;
  • providing direction and resources, removing barriers and helping develop people's skills; articulating expectations and clarifying roles and relationships;
  • encouraging people to question organizational assumptions and ask strategic questions; ensuring quality decision-making;
  • anticipating conflicts and facilitating resolution;
  • engaging people in process as well as tasks; encouraging people use their power,
  • practice their authority, and accept their responsibility; modeling behavior; and coaching people to success

Administrative Responsibilities:

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• 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.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the days supplies and ensure that they are received and stored correctly.
• Communicate needs with food Forager.
• Ensure quality of products received.
• Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
• Conduct frequent walk troughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, all kitchens stations and direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the employee cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.

Internal Relationship:

Reports to the Executive Chef and maintains relations with Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Sales Staff, Accounting, Housekeeping.

External Relationships:

Has regular contact with the company's social and group clients, prospective clients, guests and members, and owners of the Ocean House. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives.

Minimum of 4 years experience in culinary operations with demonstrated success, preferably in the luxury resort sector. A Bachelors degree or culinary degree is preferable.

• Skill in organizing resources and establishing priorities.
• Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects
• Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
• Employee development and performance management skills.
• Information research, analysis, and evaluation skills.
• Knowledge of office management principles and procedures.
• Advanced verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse operation.
• Strong creative, strategic, analytical, organizational and personal sales skills.
• Experience developing and managing budgets, and hiring, training, developing, supervising and appraising personnel.

All your information will be kept confidential according to EEO guidelines.