Executive Sous Chef

Other: 

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. 

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. 

Upon employment, all employees are required to fully comply with Dorsett rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. 

Supportive Functions 

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: 

• Observe and be conversant in the latest trends in food preparation and pricing. 

• Oversee area production flow and presentation. 

• Consult with the Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary. 

• Participate in long range planning. 

• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. 

• Additional duties as necessary and assigned. 

Specific Job Knowledge, Skills and Abilities 

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: 

• Must be able to speak, read, write and understand the primary language(s) used in the workplace. 

• Must be able to read and write to facilitate the communication process. 

•  Requires good communication skills, both verbal and written. 

• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision. 

• Must possess basic computational ability. 

• Must possess basic computer skills. 

• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. 

• Extensive knowledge of menu development, insight into marketing, cost and wage control. 

• Thorough knowledge of food products, standard recipes and proper preparation. 

• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. 

• Ability to supervise large staff and accomplish goals on a timely basis. 

• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Manager, Food & Beverage. 

• An ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. 

• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize the same 

• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. 

• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): UNION and LABOUR LAW 

Physical Demands 

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. 

• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. The length of time of these tasks may vary from day to day and task to task. 

• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 30 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. 

• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. 

• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. 

• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. 

• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. 

• Must be able to lift up to 30 lbs. on a regular and continuing basis. 

• Must be able to push and pull carts and equipment weighing up to 150 lbs. occasionally. 

• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. 

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. 

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. 

• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. 

• Requires manual dexterity to use and operate all necessary equipment. 

• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. 

What we need from you? 

• High school or equivalent education required. Minimum of two years of culinary schooling is preferred. 

• Must have two years of prior experience as an Executive Sous Chef with knowledge of most international and domestic dishes. 

• Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification, as well as Serve Safe and HACCP & First Aid training preferred. 

• Must speak English and Bahasa Malaysia  

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job