|
Canyon Ranch guides the pursuit of wellbeing on a path through immersive destinations to a lifetime of proven answers. We inspire your well way of life through Integral Answers, Personal Guidance, Lifetime Impact and Evidence-based Progress. The Executive Sous Chef is a salaried, exempt, supervisory position. This role is responsible for coordinating the day to day operations of the kitchen and related areas. They assume the Executive Chef's responsibilities in their absence. The Executive Sous Chef works closely with all Food and Beverage managers in front and back of house to ensure smooth operations, managing labor controls to budgeted levels, food quality & presentation and food safety management. |
Responsibilities
Operations: Manage the preparation, production and presentation of all food in the main kitchen and related areas in a safe, sanitary and cost effective manner. Assists in development, marketing and presenting of guest facing revenue generating classes to enhance overall Food and Beverage experience.
Safety: Oversees preparation and presentation of all food in accordance with Canyon Ranch recipes, nutritional philosophy and quality standards to include handling and food storage that comply with the Health Department and Serv-Safe Procedures. Reports, documents and rectifies any known safety hazards, conditions or unsafe practices/procedures.
Staff Supervision: Responsible for supervision of culinary staff. Interviews, selects, trains, coaches, counsels, and makes termination decisions when necessary. Conducts regular performance discussions and issues annual reviews. Ensures smooth execution of all payroll processing activities including PTO approval, managing time card entries and approvals in a timely manner. Adjusts schedules as necessary for proper coverage of the department. Works with culinary management to develop and ensure correct training techniques and procedures, both technically and artistically.
Budget: Assists in the development of department budget and works with Executive Chef to control food costs, price menus, and achieve budgetary goals for the department.
Qualifications
Experience required is of 3-5 years in same or related field.
Minimum education level preferred is of an associate degree or two-year equivalent specialized training or experience required.
