Executive Sous Chef

SLS Baha Mar welcomes you to an unforgettable journey where every moment is a testament to the art of hospitality. We are a playground for the mischievous, a haven for those seeking the allure of grandeur, and a place where you can truly feel alive.

We have an exciting job opportunity to join our Culinary team as a Executive Sous Chef at SLS Baha Mar, Nassau, The Bahamas.

JOIN THE ENNISMORE FAMILY TODAY!

Under the general guidance of the Executive Chef, responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

DUTIES & FUNCTIONS

• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
• Current with culinary concepts, practices and procedures
• Ability to estimate food consumption and requisition or purchase food
• Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
• Supervises and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
• Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
• Works to establish result oriented objectives for the kitchen as well as personal objectives in regards to professional development
• Ensures the profitability and successful operation of the kitchen
• Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
• Plan and price menus
• Ensure proper equipment operation and maintenance
• Ensure proper safety and sanitation in kitchen
• Mange and process payroll for all kitchen team members
• Must be able to prepare selected items or for selected occasions
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints
• Any other reasonable duties as assigned by the supervisor or manager
• We recognize we are in the hospitality industry and that may require us to provide lateral service.  We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service

ADDITIONAL RESPONSIBILITIES

https://careers.accor.com/global/en/job/executive-sous-chef-in-sls-baha-mar-nassau-bahamas-jid-94261