Executive Sous Chef

PM Hotel Group
Chevy Chase, MD
Jul 13, 2019
Jul 20, 2019
Full Time
A vibrant new addition will be coming to the West 6th Street dining and bar scene in May 2020. The project will feature barnyard contemporary fare delivered through a beautifully composed vegetable-forward menu that highlights regionally sourced meat, fish, and poultry. The focus on indigenous sourcing and artful composition enhances the restaurant's vision to share authentic, hearty and healthful dining experiences. The restaurant includes a 76 seat dining room and a 60 seat bar and lounge area, as well as outdoor patio dining. The outdoor patio will seat 74 and offers a relaxing oasis tucked away from the bustling street beyond. The morning coffee counter will offer house-made pastries, breads, and espresso from a native Austin roaster. The design for the bar and restaurant evokes a chic but comfortable aesthetic just right for anything from a crafted beverage experience to all day dining. Conceived and constructed by local Austin developers, Scenic Capital, this restaurant will be adjacent to the Canopy hotel and add to their W 6th St. portfolio that includes Holy Roller and Whiskey Tango Foxtrot Icehouse. Scenic Capital's management partner is currently interviewing executive chefs to bring the food concept to life. Canopy by Hilton's hotel culture is defined by who we are and how we interact with each other, our guests, our partners, and our neighbors. Our culture, "Positively Yours," is much more than a slogan. It's our underlying attitude, the story of who we are and how we approach everything. At the core of Canopy by Hilton's culture is leadership. An ideal Lead Enthusiast sets the tone for creating the "Positively Yours" culture at our hotel and is committed to delivering the lifestyle experiences our guests want. Responsibilities: Leadership Executes Company vision with regard to the mission and Food + Drink concepts. Promotes a workplace culture that fully reflects the company's values, engages staff, recognizes and rewards performance Collaborate with ownership and PM Hotel Group to develop and open the concept for the restaurant bar space. Own and execute the culinary creativity while maintaining the integrity of the concept throughout the whole experience Management Own the overall performance of food quality, food cost, BOH labor costs and safety and sanitation of the kitchen Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate for BOH staff. Use the PM Hotel Group recruiting and on-boarding activities. Establish the day's priorities and assign production and preparation tasks to staff to execute. Review daily menu specials and offer feedback to Sous Chefs. Collaborate with the FOH team in developing and executing on quarterly events and promotions to drive revenue and customer engagement while extending the reach of the restaurant brand Meet with the steward to review equipment needs, cleaning schedule/project status, and health/safety and sanitation follow-up. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department's standards; rectify deficiencies with respective personnel. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Develop new menu items, test and write recipes. Update outlet menus a minimum of 2x per year with approval of Corporate Food + Drink team. Assist catering department with developing special menus for functions in the restaurant; meet with clients as requested. Ensure that excess items are utilized efficiently. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. Ensure that staff report to work as scheduled; document any late or absent employees. Comply with attendance rules and be available to work on a regular basis. Ensure all PM Hotel Group SOPs are followed Ensure a clean, safe and efficient kitchen is maintained to meet health department and hotel brand standards. Financial Management Take physical inventory of specified food items for daily inventory to ensure product is available for daily business needs Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. Ensure quality of products received. Complete purchasing for overall kitchen pars on basics and needs specific to the outlets Ensure that recipe cards, production schedules, plating guides and photographs are current and posted Review sales and food cost daily; resolve any discrepancies with the Controller. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Skills & Abilities Communicate both verbally and in writing to provide clear direction to staff. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Perform any other job-related duties as assigned. Abilities Required Min 2 - 4 years experience in a senior culinary leadership position Min 2 - 4 years managing schedules, food cost, inventory, ordering and menu development Must have the ability to communicate in English and communicate well with enthusiasts and guests. Self-starting personality. Maintain a professional appearance at all times. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply supervisory skills to plan, organize, direct, coach, train and discipline as necessary. More detail about PM Hotel Group, please visit https://culinaryagents.com/entities/149908-pm-hotel-group