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*general information*:- country/region- mexico- province/city- nayarit- location- rosewood mandarina- department- food & beverage - culinary- job type- full-time permanent*job summary -*- the executive sous chef is responsible for the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded.
the esc is also responsible for the daily and seasonal menus, associate management and production planning.
*essential duties and responsibilities - (key activities)*- daily walk about of all kitchens to assure equipment is in proper working condition.- oversee the food ordering to assure that all products needed are in fact ordered to the predetermined specification.- daily briefing with wait associates to discuss food specials and any pertinent information relating to the daily operation of the outlets.- daily briefing with outlet managers and executive steward to assure that all daily requirements are addressed.- daily briefing with sous chefs to follow up on pending items as well any new business relating to their prospective areas.- daily walk about of all cold storage areas relating to food preparation to assure that food rotation is consistent with regulations and rules.- daily briefing with outlet managers for vip information and booking information.- supervision of all the sous chefs and their effective cross-training.- reviewing all weekly function event orders with the executive chef and organizing the production schedules.- the delegation of all and any directives given by the resident manager/ food & beverage director or managing director pertinent to the safe and efficient operation of the property's f&b operation.- assist the executive chef in the development of new menus and implementation of those menus.- safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment.- observance of all health standards and the installation of health standards as it relates to food production with 95% score by health department.- effective management of labor costs in relation to business needs and trends.- control of all variable line items relating to food production budget.- all other duties as required.
*required skills*:- general skills: must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of guest information and pertinent hotel data