Executive Sous Chef

The Executive Sous Chef is responsible for overseeing all aspects of culinary operations at The Key Hotel, rooftop restaurant, in the Executive Chef's absence. This role supports menu creation, recipe development, food preparation, kitchen leadership, managing and developing staff, maintaining inventory and cost controls, maintaining sanitation standards, and ensuring exceptional guest experiences. Reporting to the Executive Chef, the Executive Sous Chef fosters a positive, team-oriented kitchen environment while aligning operations with organizational values and goals.

• Reports to: Executive Chef
• Supervises: Sous Chefs, Cooks and Pastry Cooks, Culinary Stewards

• Lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency.
• Manage staff schedules to ensure adequate coverage based on business needs.
• Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals.
• Maintain a friendly and professional rapport with team members and guests.
• Ensure that culinary team members are in clean uniforms when guest facing.
• Assign duties, monitor performance and provide ongoing coaching and professional development.
• Work closely with the FOH team to ensure coordination of service, meet hospitality standards and meet guest needs.
• Foster a positive work environment and promote teamwork.
• Promote F.O.R.T. Core Values.

• Open, manage, and close culinary operations.
• Support Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory.
• Control food costs through effective inventory management, portioning and waste reduction.
• Ensure cleanliness and sanitation of all kitchen areas are maintained at a high level.
• Maintain kitchen equipment and ensure operational efficiency.
• Respond to guest requests and address any issues promptly and professionally.
• Support development and curation of an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevating the guest experience.
• Support staff training program.
• Assist with responsibilities of DVM Boards and KPI's.

• Ensure flawless execution of cooking techniques, presentation and preparation.
• Engage with guests, VIP guests and special event attendees.
• Innovate and create new menu items.

• Assist in other areas of F&B as needed.
• Perform other duties as assigned.

• Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment.
• Culinary degree or equivalent professional training required.
• Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

• Strong leadership and management abilities with an excellent work ethic.
• Excellent communication and interpersonal skills.
• Organized and skilled at multi-tasking.
• Customer service oriented and problem-solving skills.
• Knowledge of food safety regulations and best practices.
• Team player with a positive attitude and willingness to assist where and whenever needed.
• Ability to obtain ServSafe certification is required and sponsored by the employer.

• Heavy work, ability to move up to 100 lbs.
• Standing and walking for long periods of time.

• Loud noise levels (kitchen equipment)
• Use of extremely hot kitchen equipment including open flames and steam.

• General kitchen equipment including, but not limited to:
• Traditional cooking equipment – ovens, deep fryers, ranges and mixers
• Woodfired Grill
• Sous Vide Equipment
• Induction Equipment
• Hand carts
• Computer, including Microsoft Office Suite
• Calculator
• Phones
• Copy machine