At The Johnstown Estate, we excel at providing genuine and authentic welcomes, constantly striving to deliver exceptional service, guest comfort and excellence in everything we do. Our core values of Passion, Customer Focus, Teamwork and Integrity guide our actions as we genuinely care about our guests' experiences and are dedicated to being the best in all we do. We also commit to training and developing our team members, ensuring their journey with us inspires them every day.
Duties and Responsibilities:
* Assist the Executive Chef in overseeing kitchen operations, ensuring consistency in quality and presentation, while adhering to hotel policies and local regulations.
* Supervise and coordinate kitchen staff activities, including training, scheduling, and performance management, fostering a positive work environment.
* Maintain strict compliance with food safety, sanitation, and hygiene standards according to hotel policies and local regulations.
* Oversee food preparation and presentation for all dining outlets, banquets, and room service, maintaining high standards.
* Collaborate with the Executive Chef on menu creation and refinement, focusing on innovative and seasonal ingredients, to ensure culinary excellence.
* Monitor food costs, waste, and inventory levels to maximize efficiency and profitability, making data-driven decisions.
* Ensure timely and precise food delivery while upholding the highest quality standards, meeting guest expectations.
* Support the Executive Chef in managing supplier relationships and procurement of ingredients, promoting sustainability.
* Assist with the recruitment, training, and development of the culinary team, helping them grow professionally.
Requirements:
* Proven experience as an Executive Sous Chef or Sous Chef in a luxury hotel or fine dining environment, with a track record of success.
* Strong leadership skills, with the ability to motivate and develop kitchen staff, creating a positive team culture.
* Expertise in menu planning, food cost management, and inventory control, with a focus on reducing waste and increasing efficiency.
* Excellent knowledge of food safety regulations and kitchen hygiene practices, ensuring a safe working environment.
* Ability to work under pressure and manage multiple priorities, remaining calm and composed in fast-paced situations.
* Creativity and passion for innovation in culinary techniques and presentation, staying ahead of industry trends.
* Flexibility to work evenings, weekends, and holidays as required by hotel operations, demonstrating adaptability.