Job Description

The Executive Sous Chef will drive Le  Colonial Restaurant vision by utilizing the Leadership Roadmaps with all managers and ensuring that all managers consistently use  the established tools , Success Roadmaps and performance  assessments. The Executive Sous Chef will assist to oversee the  Culinary Operation and will Direct food preparation, production

and control for all food outlets and banquet facilities.

Key  Responsibilities:

• Responsible for maintaining quality of food and ensuring

consistency in food delivery and standards

• Responsible for enhancing the food products that are

presented to guests. Make changes that respond to market demographics and guests’ needs, both present and anticipated .
Propose changes to the food product and use  market research to develop new products.

• Provide direction and own implementation of plans. Monitor  effectiveness and introduce changes in response to changes  in the market. Set targets, planning overall project  management duties including scheduling work, determining and tracking performance indicators.

Administration

• collaborate with Executive chef to  Ensure/prepare weekly, monthly food cost forecasts ensuring  forecast accuracy to 5%.

• With the executive chef and Food and Beverage Director create and implement  procedures for new programs.

• in the absence of Executive chef  Conduct weekly/monthly departmental meetings.

• Ensure attendance at the Daily meeting as Kitchen

representative

• Ensure that Restaurant 365 is effectively used for all

Kitchen related purchases

Financial Aspects

• With the executive chef and GM react with urgency to

any forecasted sales and profit shortfalls to budget.

• With the Executive Chef recommend and assist

in the implementation of activity to stimulate short-term

sales revenue where required

• Assist in the pre opening planning for the property to

include but not limited to Recruitment, Scheduling, Menu

development, Menu pricing, Staff Training and Opening

procedures

• Be fully conversant with Le Colonial Restaurant Standard

Financial Procedure and ensure that the Kitchens are

fully compliant

• Participate in the preparation of the budget, in relation

to staff levels for both properties

• Control and analyze on an ongoing basis, divisional

costs, to ensure performance against budget.

• Prepare a capital expenditure plan for the year and

provide back up of suggested projects

• Ensure that payroll is signed off and submitted ,

including any relevant overtime signed off by the

appropriate GM in a timely manner

• in the absence of Executive Chef  Ensure Vacation / Holiday / Sick and Personal days are  tracked and logged with HR for Record.

Employee Relations

• Monitor and identify training needs within the Kitchen in

the restaurant.

• Ensure/develop formal training plans for the Kitchen to

meet identified needs.

• Monitor and update training manuals and departmental

Induction manual as and when required.

• Oversee Cross Training of all culinary/stewarding  employees

• Ensure all new employees are fully inducted into each

department.

• With directives of Executive Chef  Conduct performance appraisals for all relevant staff as  and when required.

• Ensure that disciplinary interviews and counseling

sessions are executed appropriately and be involved when  necessary.

• Conduct selection interviews for all potential new staff

as and when required.

Miscellaneous

• Establish and monitor effective employee relations.

• Schedule and regularly conduct routine inspections of

equipment and areas under the control of the kitchen.

• Maintain appropriate standards of conduct, dress,

hygiene, uniforms and appearance of all employees within

Le Colonial Restaurant Grooming Standards

• Perform any related duties and special projects as

designated by the General Manager.

• Maintain a Health Department Grade A Health Code

• Consult with the Catering Managers on a weekly basis as

well as with other departments as necessary.

• Participate in long range planing, including budgets,

forecast, menu planning, etc.

• Develop and maintain professional relationships within

the industry that support the objectives of the business.

Guest and Public Relations

• Create and maintain a personal and respectful rapport

with regular guests.

• Attend client functions as and when required.

Health and Safety

• Ensure that all potential and real hazards are reported

immediately and rectified.

• Be fully conversant with all fire and emergency

procedures.

• Ensure that all staff within the kitchen works in a

manner which is safe and unlikely to give risk of harm or

injury to themselves or others.

• Stimulate and encourage a general awareness of health and

safety in relation to all tasks and activities undertaken

in the division.

• Ensure that all members of the kitchen maintain the

highest standards of personal hygiene.

General Duties

• Oversee scheduling of any shared staff within departments 

• Attend any meetings or training sessions or courses as

required.

• Assist fellow employees to perform similar or related

jobs as and when necessary.

• Ensure guest satisfaction by performing such duties as

attending to their requests and inquiries courteously and

efficiently, and accepting changes or additions in work

hours, which are necessary for the maintenance of

uninterrupted service to restaurant guests and patrons.

• Continuously seek out opportunities to learn and improve  the knowledge of the job.

• Undertake any reasonable request made by a member of

management.

• Ensure all purchasing is taken care of for the kitchen

adhering at all times to monthly budgets and ensuring Buy

Efficient Compliance.

• Oversee Staff Schedules with a view to minimizing

overtime.

To be fully conversant with :

• Restaurant fire procedures.

• Restaurant and company security procedures.

• Restaurant health and safety policy and procedures.

• Restaurant facilities and attractions.

• Restaurant standards of operation and department

procedures.

• Current licensing regulations

• Short and long-term marketing promotions.

Position Requirements

Education:

• High school or equivalent education required.

Minimum of two years of culinary schooling Is  preferred

•

Certification as Executive Chef sous or Certified Master  Experience

Other

Minimum 2 years prior experience a s a sous chef or

•

Executive Sous Chef with exposure to food trends 7

operations that are relevant in the current

hospitality arena.

• CPR training and / or First Aid training preferred.

• Bilingual or multilingual ability preferred.

• Relevant Union Experience is preferred

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