Executive Sous Chef - Franchised

Job Number 24021428

Job Category Food and Beverage & Culinary

Location The Westin Nova Scotian, 1181 Hollis Street, Halifax, Nova Scotia, Canada

Schedule Full-Time

Located Remotely? N

Relocation? Y

Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, New Castle Hotels, LLC. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

JOB SUMMARY

You love food and creating new concepts and cooking new dishes is what drives you. For you, being a key department manager — the Executive Chefs second in command – and part of a team that creates a great guest experience is a role you love. You also value using your culinary and people skills so others can learn and develop. You also are willing to supervise all phases of ordering, receiving and storing as well as culinary duties.

In the role of Executive Sous Chef, you will: Be a Role Model — work with the Sous Chefs, cooks, trainees and support staff to deliver the Executive Chefs vision. Help hire, train and develop them to make great food for all outlets, including your hotels banquet area.

Be a key driver to create an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Chefs absence.

Be a Delegator — directing the team so all works as it should, training and working the line as needed to support the effort and deliver on the needed bottom line.

Be a Safety & Security Agent — follow your hotels established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures. Manager on Duty – if requested.

Job Requirements

• At least 4-5 years of progressive experience in food & beverage (culinary), with prior supervisory experience preferred.

• Relevant college coursework also preferred Fully experienced in use of various pieces of kitchen equipment as well as with computers and relevant software.

• Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required.

• Must be able to multitask, must possess good communication skills; with the ability to communicate effectively in English.

Duties:

• Approach all encounters with guests and employees in a friendly, service-oriented manner

• Maintain regular attendance in compliance with New Castle standards, as required by scheduling which will vary according to the needs of the hotel

• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working

• Comply at all times with New Castle standards and regulations to encourage safe and efficient hotel operations -Supervise kitchen staff, including training and scheduling

• Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications

• Schedule kitchen employees according to business needs and forecasts

• Assess food and labor costs to meet or exceed departmental objectives

• Enforce cleanliness standards throughout the kitchen

• Inspect all kitchen areas

• Assist all chefs when needed

• Take an active role in all menu change considerations

• Consult with other chefs on special menus, presentation, and pricing

• Ensure compliance with all local liquor laws, and health & sanitation regulations

• Ensure departmental compliance with S.O.P.s

• Must be able to perform all Kitchen Line Cooks/ Prep / Utility positions

• Be up to date on all guest services, promotions and events in the Hotel

• Check appearance of all department employees to ensure compliance with NCHR Standards of Appearance, council when necessary

• Maintain open door policy

• Assist in preparing weekly payroll

• Check and respond to electronic communications in a timely fashion

• Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention

• Supervise staff including assisting with interview, hire, schedule, train, develop, empower, coach & council, recommend and conduct performance and salary reviews, resolve problems, provide open communications, recommend discipline & termination as appropriate

Benefits:

• As part of our Culinary Leadership team the successful candidate will have a competitive salary, is eligible for bonuses, flexible work schedule, and has the opportunity to make a meaningful contribution to a historical property known for its exceptional standards and excellent food service.

• Comprehensive medical & dental benefits, LTD coverage, as well as additional optional coverage such as Critical Illness coverage are all available.

• RRSPs available for contributions from day one, with employer contributions beginning after one year of service.

• Additional benefits and perks aplenty as an employee of The Westin Nova Scotian and therefore, New Castle Hotels & Resorts.

This company is an equal opportunity employer.

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