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    Executive Sous Chef - United Kingdom - Troon International

    Troon International
    Troon International United Kingdom

    1 week ago

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    Description

    Talking Rock Club
    Prescott, AZ 86305, USA

    Description

    Talking Rock Club is excited to announce the exceptional career opportunity of Executive SousChef.Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

    Key Responsibilities of the Executive SousChef:

    • Oversees all food production operations at the facility and ensures the production of consistently high quality food for all the restaurant outlets.
    • Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets.
    • Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts.
    • Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability.
    • Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
    • Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department.
    • Maintains a quality sanitation program in all areas.
    • Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations.
    • Prepares requisitions for supplies and food items for production.
    • Monitors all equipment in the kitchen to ensure cleanliness and proper working condition.
    • Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment operation and safety measures.
    • Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
    • Manages department members that may include, but is not limited to: Cooks and Stewards.
    • Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
    • Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
    • Incorporates safe work practices in job performance.
    • Regular and reliable attendance.
    • Performs other duties as required.
    Minimum Qualifications for the Executive SousChef:
    • Associate's degree (AA) or equivalent from two-year college or technical school; ortwo to three yearsrelated experience and/or training; or equivalent combination of education and experience.
    Other Qualifications:

    Must have Food Safety and Sanitation Training.

    Possesses knowledge of accepted sanitation standards and applicable health codes.

    #J-18808-Ljbffr
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