Executive Sous Chef

Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Executive Sous Chef. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. 

The role of the Executive Sous Chef is a vital position to the success of the overall culinary operation. This role is responsible for assisting the Executive Chef in maintaining the standards of cleanliness, food quality, labor and food costs in all of the food outlets.  They will also be able to perform all of the Executive Chefs duties when he/she is not present.

Duties and Responsibilities: 

Menu Development:

• Work on sourcing, pricing and creating relationships with vendors.
• Recipe building & costing  
• Work with the Area Executive Chef to present seasonal menu changes as well as holiday menus, one off specials etc. 

Food Cost & Budgeting: 

• Constantly work to increase food quality and consistency and decrease cost.
• Tightly manage recipes, ingredients, and processes to control for allergies and ensure quality control.
• Sales analysis  
• Waste awareness & utilization
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed 

 Team: 

• Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Dept of Health standards
• Hiring in conjunction with HR & Are Executive Chef
• Supervision
• Team with People Services for any/all discipline, training and “coach counsel” opportunities
• Monitoring efficiency, productivity and work flow
• Scheduling
• Flexing staffing to seasonal trends and scaling labor to revenue
• Manager and receive approval for OT 

Education 

• Provides oversight to the development of training tools for program implementation. This should include key materials to include manuals, planning diagrams, plating specifications and associated flow diagrams. 
• Creation of menu descriptions, allergy charts, recipe books & prep lists
• Staff tastings
• Attendance and staff education at pre-shift 

 Health & Safety 

• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department 
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Staff Training & Education on all food safety items
• Inspection preparedness
• Following proper food safety practices in all of BOH as well as assist FOH
• Follows facility, department, and Company safety policies and procedures  

Repair & Maintenance 

• Keeping the kitchen and applicable equipment in working order
• Placing service calls with Engineering
• Educating staff of proper use & care of equipment
• Following up with Engineering Dept. & vendors about repair status
• Inform Executive Chef of any ongoing issues or necessary repairs.