Executive Sous Chef
Responsibilities
1. Second in command for all kitchen responsibilities, to the Complex Executive Chef during absences
2. Assist the Executive Chef to plan, organize, direct and control all culinary operations
3. Supervise, coach, and coordinate team members within the department
4. Responsible for the direct supervision and training of Junior Sous Chefs
5. Overseeing inventory and requisitioning of food items and equipment needed
6. Plan, coordinate and supervise menu planning and implementation
7. Ensure compliance with standards of operation, sanitation, and safety
8. Increase revenue and minimize waste
9. Ensure all culinary offerings are of exceptional quality for positive guest feedback
10. Manage the training and recruitment of skilled team members for the department
11. Maintain a safe and hygienic kitchen environment
Skills and Experience
· 3 years’ experience minimum in this capacity
· Excellent cooking skills and knowledge of Speciality dishes
· An understanding of produce and ingredients
· Ability to write menus that are both creative and profitable
· Strong Inventory control and Scheduling skills
Qualification required
· Culinary Arts Degree
· Certification of training in Specialty dishes
· Fluency in Spanish is mandatory
NB. A copy of your complete application should be sent to the Ministry of Tourism, 64 Knutsford Boulevard, Kingston