Executive Sous Chef - Davidson Hospitality Group
South Lake Tahoe, CA
About the Job
Property Description
Join the exciting team at Margaritaville Resort Lake Tahoe, nestled in the stunning natural beauty of Lake Tahoe! As a premier resort destination, we're seeking passionate individuals to join us. With our laid-back island vibe and commitment to exceptional service, Margaritaville Resort Lake Tahoe offers a dynamic work environment where you can thrive in the hospitality industry. As a team member, you'll have the opportunity to provide guests with unforgettable experiences against the backdrop of the breathtaking Lake Tahoe scenery. With a focus on teamwork and personal growth, Margaritaville Resort Lake Tahoe provides opportunities for career advancement and development. Join us and be part of a team dedicated to creating a slice of paradise for our guests. Apply now to start your journey with Margaritaville Resort Lake Tahoe!
Overview
The Executive Sous Chef works closely with Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. Purchase and requisition ingredients, kitchen supplies and equipment. Participates in planning menus, preparing and portioning and controlling costs. Supervises Stewarding to ensure cleanliness of kitchen and equipment. Supervises Cooks to ensure quality and observe preparation and appearance standards. Supervises workers engaged in inventory, storage, and distribution of food and supplies.
Responsibilities
• Constantly. Assist in obtaining financial goals.
• Constantly. Assist in the directing and correcting the presentation and portioning of food according to Davidson standards.
• Constantly. Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
• Constantly. Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.
• Constantly. Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.
• Constantly. Complete all assigned paperwork accurately and timely.
• Constantly. Complete daily food requisition and oversee specials, utilizing overstock.
• Constantly. Keep in contact with all outlets to ensure quality and consistency.
• Constantly. Maintain work areas clean and organized.
• Constantly. Order food quantities and other expense items and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.
• Constantly. Participate in banquet functions from planning to preparation to dish up of function.
• Constantly. Report unsafe conditions immediately.
• Frequently. Assist in directing staff in sanitation and sanitary food handling.
• Frequently. Assist in scheduling staff according to business levels.
• Frequently. Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.
• Frequently. Perform in the capacity of any position supervised.
• Frequently. Prepare and train staff in use of working menus, recipe cards and photo standards.
• Frequently. Maintain and monitor overtime, labor and food costs.
• Frequently. Complete other duties as assigned by supervisor to include cross training.
• Occasionally. Assist in conducting performance appraisals.
• Occasionally. Attend all required meetings.
Qualifications
• Read, write and speak and understand English.
• Ability to understand financial goals and accomplish them.
• Minimum 2 years Banquet Chef experience preferred.
• Minimum 5 years cooking experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Minimum 2 years kitchen management experience.
• College degree or certification in culinary field/hospitality field preferred.
• No employee will pose a direct threat to the health/safety of self or others.
Benefits
Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individua
Join the exciting team at Margaritaville Resort Lake Tahoe, nestled in the stunning natural beauty of Lake Tahoe! As a premier resort destination, we're seeking passionate individuals to join us. With our laid-back island vibe and commitment to exceptional service, Margaritaville Resort Lake Tahoe offers a dynamic work environment where you can thrive in the hospitality industry. As a team member, you'll have the opportunity to provide guests with unforgettable experiences against the backdrop of the breathtaking Lake Tahoe scenery. With a focus on teamwork and personal growth, Margaritaville Resort Lake Tahoe provides opportunities for career advancement and development. Join us and be part of a team dedicated to creating a slice of paradise for our guests. Apply now to start your journey with Margaritaville Resort Lake Tahoe!
Overview
The Executive Sous Chef works closely with Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. Purchase and requisition ingredients, kitchen supplies and equipment. Participates in planning menus, preparing and portioning and controlling costs. Supervises Stewarding to ensure cleanliness of kitchen and equipment. Supervises Cooks to ensure quality and observe preparation and appearance standards. Supervises workers engaged in inventory, storage, and distribution of food and supplies.
Responsibilities
• Constantly. Assist in obtaining financial goals.
• Constantly. Assist in the directing and correcting the presentation and portioning of food according to Davidson standards.
• Constantly. Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
• Constantly. Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.
• Constantly. Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.
• Constantly. Complete all assigned paperwork accurately and timely.
• Constantly. Complete daily food requisition and oversee specials, utilizing overstock.
• Constantly. Keep in contact with all outlets to ensure quality and consistency.
• Constantly. Maintain work areas clean and organized.
• Constantly. Order food quantities and other expense items and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.
• Constantly. Participate in banquet functions from planning to preparation to dish up of function.
• Constantly. Report unsafe conditions immediately.
• Frequently. Assist in directing staff in sanitation and sanitary food handling.
• Frequently. Assist in scheduling staff according to business levels.
• Frequently. Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.
• Frequently. Perform in the capacity of any position supervised.
• Frequently. Prepare and train staff in use of working menus, recipe cards and photo standards.
• Frequently. Maintain and monitor overtime, labor and food costs.
• Frequently. Complete other duties as assigned by supervisor to include cross training.
• Occasionally. Assist in conducting performance appraisals.
• Occasionally. Attend all required meetings.
Qualifications
• Read, write and speak and understand English.
• Ability to understand financial goals and accomplish them.
• Minimum 2 years Banquet Chef experience preferred.
• Minimum 5 years cooking experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Minimum 2 years kitchen management experience.
• College degree or certification in culinary field/hospitality field preferred.
• No employee will pose a direct threat to the health/safety of self or others.
Benefits
Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individua
Source : Davidson Hospitality Group
