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Executive Sous Chef -Hotel Galvez
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | galveston, Texas |
About this job
Job Title: Executive Sous Chef
Location: Hotel Galvez
As the world's largest hotel company, and a leading player in the global hospitality industry, Wyndham Hotel Group boasts 7,500 hotels and 15 brands in 70 countries---all supported by more than 7,000 associates on six continents. And we know our success is attributable to our associates, a bright, talented and diverse group of individuals who embrace our signature Count On Me! service culture and have a passion for excellence. To learn more visit us at http://www.wyndhamworldwide.com .
Constructed in 1911, Hotel Galvez & Spa was named after Bernardo de Galvez, the Spanish Colonial governor who first chartered the Texas Gulf Coast and for whom the city of Galveston was named. For more than 100 years, Hotel Galvez & Spa has been pleasing guests from around the world with elegant dcor, luxurious service, scenic Gulf Coast event space, and a majestic location across from the water. Old world style and grace embody every detail, with upscale modern amenities to please today's most discerning travelers. In fact, our AAA 4-Diamond property is the only historic beachfront hotel on the Texas Gulf Coast and renowned as one of the finest Galveston hotels on the beach.
Wyndham Hotel Group is searching for an Executive Sous Chef to work at our beautiful Hotel Galvez & Spa property in Galveston, TX . This position is responsible for assisting in coordinating; supervising and directing all aspects of the hotels food production, while maintaining profitable F&B operations and high quality products and service level. The Executive Sous Chef is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef Is also responsible for controlling food and labor cost while maximizing guest satisfaction.
The Exec Sous will report to the Executive Chef, be the primary "go-to Chef" for banquet production and our famous Sunday Brunch and Holiday Buffets.
Responsibilities will include but not be limited to:
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP's in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Wyndham standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Work with the Executive Chef and the Director of F&B to create and implement menus.
Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
Assist in coordinating, supervising and directing the Stewarding Department.
Assist in computing daily food cost.
Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Understand daily forecasts and customer counts.
Coordinate all par stock levels.
Assess food portion size, visual appeal, taste and temperature of items served.
Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
Assist in creating menus for prospective clients.
Review and approve weekly payroll.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
Communicate to Engineering any physical maintenance problems.
Assist catering sales on all special menus and price structures.
Basic Qualifications
A culinary degree and at least 6 years of progressive experience in a hotel or a related field.
Previous supervisor responsibility is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Preferred Qualifications
Banquet Chef and or Executive Sous Chef experience at a 4 star Hotel or Resort for a minimum of 6 years.
Spanish speaking is a plus
Successful track record leading a diverse staff
Strength to hold staff accountable for day to day actions
Physical requirements
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Wyndham Hotel Group is proud to be an Equal Opportunity Employer (M/F/D/V)
Location: Hotel Galvez
As the world's largest hotel company, and a leading player in the global hospitality industry, Wyndham Hotel Group boasts 7,500 hotels and 15 brands in 70 countries---all supported by more than 7,000 associates on six continents. And we know our success is attributable to our associates, a bright, talented and diverse group of individuals who embrace our signature Count On Me! service culture and have a passion for excellence. To learn more visit us at http://www.wyndhamworldwide.com .
Constructed in 1911, Hotel Galvez & Spa was named after Bernardo de Galvez, the Spanish Colonial governor who first chartered the Texas Gulf Coast and for whom the city of Galveston was named. For more than 100 years, Hotel Galvez & Spa has been pleasing guests from around the world with elegant dcor, luxurious service, scenic Gulf Coast event space, and a majestic location across from the water. Old world style and grace embody every detail, with upscale modern amenities to please today's most discerning travelers. In fact, our AAA 4-Diamond property is the only historic beachfront hotel on the Texas Gulf Coast and renowned as one of the finest Galveston hotels on the beach.
Wyndham Hotel Group is searching for an Executive Sous Chef to work at our beautiful Hotel Galvez & Spa property in Galveston, TX . This position is responsible for assisting in coordinating; supervising and directing all aspects of the hotels food production, while maintaining profitable F&B operations and high quality products and service level. The Executive Sous Chef is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef Is also responsible for controlling food and labor cost while maximizing guest satisfaction.
The Exec Sous will report to the Executive Chef, be the primary "go-to Chef" for banquet production and our famous Sunday Brunch and Holiday Buffets.
Responsibilities will include but not be limited to:
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP's in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Wyndham standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Work with the Executive Chef and the Director of F&B to create and implement menus.
Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
Assist in coordinating, supervising and directing the Stewarding Department.
Assist in computing daily food cost.
Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Understand daily forecasts and customer counts.
Coordinate all par stock levels.
Assess food portion size, visual appeal, taste and temperature of items served.
Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
Assist in creating menus for prospective clients.
Review and approve weekly payroll.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
Communicate to Engineering any physical maintenance problems.
Assist catering sales on all special menus and price structures.
Basic Qualifications
A culinary degree and at least 6 years of progressive experience in a hotel or a related field.
Previous supervisor responsibility is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Preferred Qualifications
Banquet Chef and or Executive Sous Chef experience at a 4 star Hotel or Resort for a minimum of 6 years.
Spanish speaking is a plus
Successful track record leading a diverse staff
Strength to hold staff accountable for day to day actions
Physical requirements
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Wyndham Hotel Group is proud to be an Equal Opportunity Employer (M/F/D/V)
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