Description:

As Executive Sous Chef, you are responsible for the work performance of one or more subordinates in the back-of-house of guest service for consistently meeting all guests’ needs & wants, according to your assigned area of responsibility in the Food & Beverage Production department that is Starz Kitchen, Pizzeria Kitchen, Banquet Kitchen, Pastry, Cold Kitchen, Stewarding, Rock Royalty and department administrative functions. Assist Director of F&B to direct the procedural and personal dimensions of one or more work processes through these subordinates. An increase in personal efficiency and effectiveness is expected when you work as a team with your subordinates, colleagues and superiors to achieve common goals and targets given.  You will :

• Set high personal and professional standards for the departments under your supervision by your own performance
• Recognize outstanding individual performance and deal with substandard performance fairly, immediately and constructively
• Give clear, concise directions, provide support and supervise your subordinates to ensure that directions are properly executed
• Seek and take responsibility for your actions and those reporting to you
• Establish a climate of motivation and enthusiasm in your division
• Actively participate in the F&B division’s revenue and cost control strategies
• Understand and ensure implementation of policies and procedures pertaining to your division’s operation
• Constantly seek to develop the expertise of those reporting to you thru constant and consistent training and guidance
• Have a deep understanding of the hotel’s Vision and integrate this into your daily activities
• Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs
• Exercise moral judgement, imagination and courage in the practice of leadership.
• Assist Director of F&B in delivering on the Hotel and departments goals, visions and missions
• In conjunction with Director of F&B review all audits and guest satisfaction reports results and action accordingly
• Provide training in food skills and knowledge to subordinate
• Supervise daily food preparation and service requirements
• Assist Director of F&B in the preparation of the annual business plan and monitoring the Kitchen budgets and implement corrective action where necessary
• Control cost whilst ensuring the hotel’s guests expectations and needs are exceeded
• Balance staffing levels and labour costs to achieve cost effective running of the outlets and maintain the operation covered at all times

Requirements:

• Diploma in Hospitality, Culinary or a related field
• 8 - 10 years’ experience in the Food & Beverage Production and 2 years in the senior management or related area(s)
• Strong organizational skills and interpersonal skills and the ability to work under pressure keep calm in difficult situations, problem solving skill and focused in a fast-paced working environment
• Well-developed leadership skills
• Ability to give clear and concise instructions
• Proactive work style
• Creative and innovative
• Strong knowledge of food and beverage
• Hands-on approach to all operational aspects
• Excellent communication skills and computer skills
• Well training and coaching skills

Visit https://www.hardrockhotels.com/ for other vacancies at a Hard Rock Hotel.