Executive Sous Chef - Doubletree by Hilton Hotel Seattle Airport

3-4 years of experience in an Executive Sous Chef role, preferably within a hotel setting. Demonstrated creativity in dish development and ability to create dishes and write menus with a strong consideration for production efficiency and cost control. Exceptional organizational skills and strong verbal and written communication abilities. Strong leadership with the ability to effectively manage and motivate large teams. Proven track record in high-volume banquet and catering operations. Previous experience working with or in a unionized environment is preferred. Proficiency in all aspects of kitchen management, including inventory control, scheduling, and sanitation standards. Strong understanding of food safety regulations and best practices. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more). A Food Runner is responsible for maintaining and transporting all food products for a designated outlet or outlets in the hotel's continuing effort to deliver outstanding guest service and financial profitability. As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards. Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly. Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed. Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards. Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling, and assisting with evaluations, training, scheduling, and assigning work and delivering recognition and reward. Quality. Dependability. Customer Focus. Adaptability.