Executive Sous Chef

**Why us?**
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**Job Overview**
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
**Responsibilities**
+ Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
+ Recommends menu and procedural changes.
+ Recommends the budget and manages food and labor costs within approved budget constraints.
+ Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
+ Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open co...