The Executive Sous Chef is a leader in the culinary operation of the resort, managing the culinary team and reporting directly to the Executive Chef. This position is responsible for helping to create menus, and ensuring the food quality and presentation meets the OKANA standard. This individual works closely with the food service, sales, and catering teams to ensure a positive customer experience for all clients. In the absence of the Executive Chef, this individual will oversee the entire culinary operation of the resort. This individual must also be involved with the hiring & training of the kitchen team, developing and grooming aspiring culinarians under his/her guidance. The OKANA Resort is part of Pyramid Global Hospitality, a leading hospitality company that offers career opportunities and has a steadfast commitment to putting people first. PERFORMANCE STANDARDS CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the F&B department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in all outlets meets or exceeds customer expectations. Ensure that consistency of service and standards are met. FINANCIAL: Manage department within budget. Accurately forecast revenues/expenses. Prepare annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to General Manager. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed. Follow controls for food purchasing, receiving, storage, preparation, etc. Keep waste to a minimum by planning actions and strategies that reduce spoilage, waste or other factors that cause food and beverage costs to rise. PEOPLE: Manage people according to Pyramid Global Hospitality’s values, which are centered around putting associates first. Instill a servant culture which is focused upon partnering and supporting all members of the team. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels. QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/ Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc. Inform employees of new food and beverage issues such as drinking laws, trends in dining and demographics. MANAGING THE BUSINESS: Prepare the F&B budget and maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems. Identify and select vendors that provide quality service and competitive prices and monitor to ensure quality of goods and service is met. Adjust inventory, department labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep repair costs down by maintaining equipment. Work with local vendors to keep costs down. ESSENTIAL FUNCTIONS Constantly. Assist in obtaining financial goals. Constantly. Complete all paperwork accurately and timely. Constantly. Direct and correct the presentation and portioning of food according to Davidson standards. Constantly. Keep in contact with all outlets to ensure quality and consistency. Constantly. Maintain work area clean and organized. Constantly. Promote employee empowerment. Constantly. Report unsafe conditions immediately. Constantly. Select daily specials that fit local trends and needs. Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures. Frequently. Complete other duties as assigned by supervisor to include cross training. Frequently. Direct purchasing to ensure proper quality and quantities. Frequently. Direct staff in sanitation and sanitary food handling. Frequently. Meet with sales team to evaluate new products. Frequently. Perform in the capacity of any position supervised. Frequently. Prepare and train staff in use of working menus, recipe cards and photo standards. PHYSICAL REQUIREMENTS SITTING: Occasionally. Padded office chair with back. STANDING/ WALKING: Constantly. Concrete, tile, rubber mats covering tile, linoleum, carpet, etc. CROUCHING (BEND AT KNEES): Frequently. Lift heavy objects, put away supplies, reach lower shelves in walk-ins. KNEELING/ CRAWLING: Rarely. STOOPING (BEND AT WAIST): Frequently. Lifting, working outside of office, demonstrating and training cooking techniques, putting away supplies and preparing food for banquets or off the line. TWISTING (KNEES/ WAIST/ NECK): Frequently. Answering the telephone, cooking food, place or retrieve supplies, product, performing line positions. CLIMBING: Occasionally. Place or retrieve product, stairs. BALANCING: Occasionally. Carrying supplies, products, working near hot equipment. LEG/ FOOT USE: Rarely. REACHING (OVERHEAD/ EXTENSION): Frequently. Working the line and reaching for objects, supplies. HANDLING/ GRASPING: Frequently. Supplies, product, knives, slicer, utensils, water faucets, etc. FINGERING/ FEELING: Frequently. Spices and foods. PUSHING/ PULLING: Occasionally. Racks, carts with product. Average weight: 50 lbs. Maximum weight: 200 lbs. LIFTING/ CARRYING: Occasionally. Product. Average weight: 25 lbs. Maximum weight: 50 lbs. OTHER PHYSICAL DEMANDS: Rarely. USE OF SENSES TALKING IN PERSON: Constantly. Public, guests, vendors and employees. TALKING ON TELEPHONE: Constantly. Public, guests and employees. OTHER SPEECH REQUIREMENTS: Rarely. HEARING IN PERSON: Constantly. Public, guests and employees. HEARING ON TELEPHONE: Constantly. Public, guests and employees. OTHER HEARING REQUIREMENTS: Occasionally. Pager or radio. FULL FIELD VISION: Frequently. Manage all aspects of a busy department. SMELL: Constantly. Detect potential hazards and odors. TASTE: Frequently. Assurance of food quality and consistency. MENTAL REQUIREMENTS INTERACTION WITH OTHERS/ COMMUNICATIONS SKILLS: Constantly. Professionally deal with difficult situations/people. DEADLINES/ SHIFT WORK/ OVERTIME: Constantly. Meet deadlines as required. Meet multiple priorities of business demands. Adjust to schedule changes, cover shifts on short notice. FLEXIBILITY: Constantly. Need to work a variety of hours, varied tasks under varied conditions. PACE: Constantly. Must change pace as business demands. ATTENTION TO DETAIL: Constantly. Administrative tasks, cooking techniques, plate presentation, sanitation, safety and controlling costs. ENVIRONMENTAL SETTING SAFETY REQUIREMENTS (I. E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Safety shoes, proper guards, proper lifting techniques, sharpened knives and all safety procedures. Maintain security of work area and equipment while maintaining the level of safety required by the Company and OSHA requirements. EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Constantly. Exposed to changing temperatures, slippery floors, sterno fuel, bacteria in foods, noise and vibrations. OPERATION OF EQUIPMENT/ TOOLS/ VEHICLES: Constantly. All kitchen equipment to include oven, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp, steam tables, toaster, etc. What are we looking for? QUALIFICATIONS High School diploma required; culinary education/certifications are preferable. 5 years of experience in culinary leadership including at least 2 years as an Executive Sous Chef for a full-service hotel or resort. Strong leadership, organizational, and communication skills. Versatile background of various cooking methods, including use of ingredients, styles, equipment, and procedures. Creative and innovative approach to menu development, tailoring the food offerings to client tastes and preferences. Ability to manage budgets and control food costs. Customer centric approach to interact with hotel guests and clients during site inspections and VIP events. Knowledge of food safety regulations and best practices; current with all relevant food certifications PHYSICAL REQUIREMENTS SITTING: Occasionally. Padded office chair with back. STANDING/ WALKING: Constantly. Concrete, tile, rubber mats covering tile, linoleum, carpet, etc. CROUCHING (BEND AT KNEES): Frequently. Lift heavy objects, put away supplies, reach lower shelves in walk-ins. KNEELING/ CRAWLING: Rarely. STOOPING (BEND AT WAIST): Frequently. Lifting, working outside of office, demonstrating and training cooking techniques, putting away supplies and preparing food for banquets or off the line. TWISTING (KNEES/ WAIST/ NECK): Frequently. Answering the telephone, cooking food, place or retrieve supplies, product, performing line positions. CLIMBING: Occasionally. Place or retrieve product, stairs. BALANCING: Occasionally. Carrying supplies, products, working near hot equipment. LEG/ FOOT USE: Rarely. REACHING (OVERHEAD/ EXTENSION): Frequently. Working the line and reaching for objects, supplies. HANDLING/ GRASPING: Frequently. Supplies, product, knives, slicer, utensils, water faucets, etc. FINGERING/ FEELING: Frequently. Spices and foods. PUSHING/ PULLING: Occasionally. Racks, carts with product. Average weight: 50 lbs. Maximum weight: 200 lbs. LIFTING/ CARRYING: Occasionally. Product. Average weight: 25 lbs. Maximum weight: 50 lbs. OTHER PHYSICAL DEMANDS: Rarely. USE OF SENSES TALKING IN PERSON: Constantly. Public, guests, vendors and employees. TALKING ON TELEPHONE: Constantly. Public, guests and employees. OTHER SPEECH REQUIREMENTS: Rarely. HEARING IN PERSON: Constantly. Public, guests and employees. HEARING ON TELEPHONE: Constantly. Public, guests and employees. OTHER HEARING REQUIREMENTS: Occasionally. Pager or radio. FULL FIELD VISION: Frequently. Manage all aspects of a busy department. SMELL: Constantly. Detect potential hazards and odors. TASTE: Frequently. Assurance of food quality and consistency. MENTAL REQUIREMENTS INTERACTION WITH OTHERS/ COMMUNICATIONS SKILLS: Constantly. Professionally deal with difficult situations/people. DEADLINES/ SHIFT WORK/ OVERTIME: Constantly. Meet deadlines as required. Meet multiple priorities of business demands. Adjust to schedule changes, cover shifts on short notice. FLEXIBILITY: Constantly. Need to work a variety of hours, varied tasks under varied conditions. PACE: Constantly. Must change pace as business demands. ATTENTION TO DETAIL: Constantly. Administrative tasks, cooking techniques, plate presentation, sanitation, safety and controlling costs. ENVIRONMENTAL SETTING SAFETY REQUIREMENTS (I. E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Safety shoes, proper guards, proper lifting techniques, sharpened knives and all safety procedures. Maintain security of work area and equipment while maintaining the level of safety required by the Company and OSHA requirements. EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Constantly. Exposed to changing temperatures, slippery floors, sterno fuel, bacteria in foods, noise and vibrations. OPERATION OF EQUIPMENT/ TOOLS/ VEHICLES: Constantly. All kitchen equipment to include oven, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp, steam tables, toaster, etc. Compensation:$100,000 - $105,000