Executive Sous Chef Renaissance Albany Hotel Albany, NY Job Details Full-time $75,000 a year 2 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Food provided Qualifications Vendor relationship building Hospitality Sourcing Strategic management ServSafe Catering experience Produce Cooking Managing catering events Hospitality industry experience Managing kitchen staff Employee engagement Restaurant experience Kitchen stations Hotel management Full Job Description Areas of Responsibility Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies. Implement strategies for the kitchen that support achievement of the hotel's goals. Create an environment for employees that is aligned with the company culture through constant communication and reinforcement. Deliver the company experience for guests and employees. Communicate and reinforce the service vision for the hotel to managers and employees. Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees. Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer's perspective as well as from a business perspective. Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience. Seek out sources of fresh food; monitor all food stock - produce, meats, and other foods for freshness. Create daily specials that incorporate seasonal and/or specialty ingredients. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Ensure that unused food is stored properly in order to minimize waste and maximize quality. Provide seamless event and restaurant production and execution. Coordinate service with restaurant and catering/banquet operations. Manage the daily operation of the kitchen. Coordinate and manage the inventory, purchasing, and disbursement of all supplies with the purchasing manager/Executive Chef. Maintain healthy working relationships with all in house management and vendors. Ensure that proper sanitation practices are followed.

Job Type:

Full-time Pay:

$75,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance

Shift:

10 hour shift 12 hour shift Day shift Night shift

Experience:

Restaurant:

4 years (Required) Kitchen stations - line cooking: 4 years (Required)

Culinary Management:

4 years (Required)

Hospitality:

4 years (Required)

Cooking:

4 years (Required)

Catering:

4 years (Required)

Banquet Chef:

4 years (Required)

License/Certification:

ServSafe (Required)

Work Location:

In person