
Executive Food Operations Manager
2 days ago
About this role:
The Sous Chef is a key figure in maintaining kitchen efficiency, analyzing quality and cost of food production.
- Maintain optimal time management and budget control.
- Develop and enforce adherence to corporate standards.
- Enhance guest satisfaction through safe, quality food products.
- Establish and comply with organizational systems, procedures, rules, objectives, and deadlines.
- Excel within a technical/specialized area to improve service and product quality.
- Demonstrate an accommodating and helpful demeanor.
- Achieve set goals without assertiveness.
- Conduct daily food tastings and correct discrepancies promptly.
- Monitor electronic food requisitions and assist Section Heads as needed.
- Ensure smooth Dinner Service Line operations, presentation, and final plating.
- Accurately maintain Culinary Checklist accuracy and adhere to Public Health regulations.
Qualifications:
- Advanced culinary skills, leadership experience, and at least 8 years of expertise (Quality Hotels and Restaurants).
- Minimum 2 years of experience in a management position in a well-recognized luxury hospitality establishment or upscale cruise line.
- Fluent written and spoken English communication.
- Ability to lead, make decisions, and possess good administrative skills.
- Experienced in coaching subordinates, being cost-conscious, and adhering to scheduled work hours while being flexible when necessary.
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