Executive Sous Chef Job at Oglebay, Wheeling, WV

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  • Oglebay
  • Wheeling, WV

Job Description

Job Description

Job Description

Manages a part of the culinary operations in Food & Beverage, and assists in overall managing of kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

  • Communicate with proper written and/or verbal information to staff to maintain efficient operations of kitchen.
  • Conduct staff meetings to communicate information.
  • Works with Executive Chef and Chef Tournant in creating and maintaining standards for kitchen operations.
  • Apply knowledge of food cost and controls.
  • Apply knowledge of labor cost and controls.
  • Complete requisitions for food products to be prepared.
  • Manage, discipline subordinates.
  • Complete work schedules.
  • Maintain all sanitation standards.
  • Learn to manage all parts of kitchen operations.
  • Complete all paperwork relating to position.
  • Understand how the position relates to and effects the complete hotel operations.
  • Communicate with storeroom staff to know what food products, equipment is available.
  • Complete appropriate trainings listed on the human resources Training Matrix.
  • Adhere to Wheeling Park Commission’s safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources.
  • Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

SUPERVISORY RESPONSIBILITIES

Manages Banquet Chef Tournant and two subordinate supervisors who supervises a total of 6-8 employees in the Garde Manger, and Banquets. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises four non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

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