Job Description

As a Canyon Ranch Executive Sous Chef, you will coordinate the day-to-day operation of the kitchen and related areas; assist the Executive Chef in complete management of the kitchen and internal departments at all times; assist the Executive Chef in the fiscal responsibility to insure the budgetary requirements are met; and assume the Executive Chef’s responsibilities in his/her absence.

You will be responsible for:

• Production: Manage the development, preparation, production, and presentation of all food in the food & beverage outlets and related areas in a safe, sanitary and cost effective manner.
• Staff Supervision: Train and develop staff in proper execution of Culinary Standards and Standard Operating Procedures. Responsible for holding the team accountable including coaching, counseling and disciplinary action when necessary.
• Safety: Control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations.
• Scheduling: Schedule staff efficiently to meet guest and business demands.

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