** Executive Sous Chef**
**Job Category****:** Culinary **Requisition Number****:** EXECU08870 Showing 1 location **Job Details**
**Description**
Supervises day to day kitchen operations and staff. Position is typically found in a large hotel. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Supervises all food preparation areas including banquets, Room Service, restaurants, bar/lounge and associate cafeteria to ensure a consistent, high quality food product. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. As an assistant department head, uses leadership skills to manage other managers.
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Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR 60-1.35(c)
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