Job Description

Our philosophy is "to be great you need to have great people".Accordingly, we are always searching for "great people". If you thrive in a dynamic, entrepreneurial workplace we would be very interested in hearing from you.



A Day in YOUR Life as an Executive Sous Chef



Every person that enters our restaurant should be greeted and feel like a guest! This is YOU on your first day of work and every work day after that. You walk in with a smile, say hello to passing guests and acknowledge your colleagues, perhaps with a smile, nod or salutation. You already have a feel for how your day is going to unfold based on the flow and noise level in the restaurant and you aren't even in uniform yet! You make your way to the employee change room and transform into to your sharp, sophisticated look with your professional uniform, punch in at the time clock and energetically join your teammates in the kitchen.



You may be preparing to join a shift or open the kitchen, either way preparing great dishes and assisting your teammates is paramount. Regardless of the time of day or length of shift, you are ready to meet every guest with exceptional service and care!

As the day begins, you check in with the Chef to prioritize your duties for the day. The Restaurant Manager passes the reservation sheet for lunch and dinner which allows you to prepare for peak busy periods. Do we have a special course arranged for today? A group of 50 will be coming in for lunch! You efficiently plan your day and prep all ingredients for reservations and a la carte service. You review any Banquet Event Orders for the week and work with the chef to create a plan ensuring that the team is always prepped for the next day's events. You ensure your team has organized their workstations first as this saves you from disarray...a prepped kitchen is an efficient one! You create and ensure the team is following the prep list. You will be constantly on the move overseeing peeling, chopping, mixing, sauteing, and preparing sauces. Time is crucial to every aspect of your work. You are a multitasker. You may be chopping herbs, frying vegetables on your range, checking the oven temperature and assisting your team mates simultaneously. Also, you must maintain cleanliness and handle food properly according to food sanitation regulations. Inspect the food storage and ensure that each item is stored in the correct shelves with the earliest expiration date in front. Once the restaurant opens, orders keep pouring in. You ensure the team is focused on orders and keeping their workstations organized as this minimizes chances of miscommunication. You are on expo during peak periods and might be moving between line expo and banquets throughout the day to ensure the highest quality and presentation of food. You need to stay focused and energized throughout the day and keep the team motivated for excellence. Even though your team cleans their stations as they go, it gets messy when things get busy; so, you ensure that they tidy up the stations, counters, and storage areas at every opportunity. Your shift in the kitchen goes by in a flash. Your standards are high, and you take pride in your job in the kitchen, banquets and the restaurant. You are a team player and always look for opportunities to assist your team mates.

By the time you leave, you are more than satisfied that your guests are all taken care of and having a great time in our restaurant and outlets.

The Role Overview



The Executive Sous Chef is a department-head level position with significant growth opportunities, both within the Hotel and the Turtle Jack's Brand. As the "number two" role on the culinary team, the individual selected will have the ability to act in the absence of the Executive Chef, work on projects and lead a 25+ team with minimal direction in both restaurant and banquet kitchens.



Qualifications & Experience

Minimum two years managing a fast-paced/high-volume kitchen Minimum three years cooking experience in an upscale/fine dining restaurant, Able to cope with high stress and high volume operation Red Seal certification is preferred but not required Must be able to work as part of a team Must be able to work a flexible schedule- evenings, weekends and holidays Above average communication skills - both written and oral - are required.

Who you are and why is this important...

Enthusiastic, Attentive and Approachable Ensuring our guests and team members feel comfortable. Organized & Communicative Clear, concise communication between team members and guests alike creates a smooth operation. Effective Multi-Tasker Personal interactions, phones, emails and on-going projects are always in play.

What happens behind the scenes of all those interactions...

You follow company policies such as cooking food to Chef's standards, operating equipment properly and any other requirements for the processes as outlined by your department leaders; Involvement in the food preparation and cooking on line to ensure proper presentation and speed of service standards; Conduct frequent inspections of all food storage areas in order to prevent food spoilage and maximize the food cost expenditures; Possess thorough knowledge of Sanitation and Food Safe procedures as established by the Health Board and hotel policies and procedures; Maintain a calm and welcoming demeanor while multitasking to handle team interactions at the same time as your daily tasks; Follow all company and brand standards;

Essential Functions

This list is not inclusive and should only be used as an overview of all actual responsibility.

Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic operational planning. Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by Turtle Jack's, DoubleTree by Hilton, local, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitoring food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

Thank you for your interest in our company, we hope you apply today!