Executive Sous Chef

The Club At Ibis West Palm Beach , FL 33412

Posted 2 months ago

Our Purpose: We each have a job title, but that is our function not our Purpose. Our Purpose is much bigger. It is not bound by an organizational chart or department lines. Our Purpose acts as our communal north star, guiding us collectively towards a common goal, Whatever it Takes to Deliver The Ibis Experience.

Our Values: Our story of success begins with an internal cultural of lateral service and acceptance. We have many voices, many faces, and many backgrounds, which are united by a shared vision. Our different perspectives and unique talents are balanced by our common Purpose, our Core Values (the Core4), and a bold commitment to service excellence.




Shared Vision


Provides outstanding service to members and guests in a professional and courteous manner. Assists in meal planning, labor costs, equipment/supply requirements for the department. Maintains accountability for cost, utilization, and performance of employees and equipment. Performs all methods of cookery, portion control, and garnish all dishes in accordance with standards set by the company. Through teamwork, assists other members of department in achieving departmental vision and goals.

Essential Duties and Responsibilities

  • Assists Executive Chef in maintaining highest quality standards of product and food management.

  • Oversees kitchen operations in accordance with company standards.

  • Recognizes and controls food cost percentages and protects all food product in storage and in production.

  • Upholds safety standards and proper usage of equipment and ensures employees are in compliance.

  • Supervises employees to make certain quality of food production meets member/guest satisfaction.

  • Prepares all menu items according to standard recipes and ensures employees meet the standards established by the company. Provides ongoing training to Sous Chefs, Pastry Chef, Garde Manger Chef, and Line Cooks.

  • Instructs Culinary employees the details of preparing new menu items according to recipe cards.

  • Supervises Dishwashers to ensure high quality of sanitation standards are being met.

  • Assumes responsibility as the Kitchen Supervisor during all meal periods, including banquets, along with or in the absence of the Executive Chef.

  • Ensures staff adheres to schedules and controls kitchen labor costs.

Other Functions

  • Leads by example to ensure professionalism and high morale amongst all kitchen staff.

  • Operates within all established guidelines, policies, standards, and constraints as set by company.

  • Assists in the set-up and break-down of events which may include ice displays.

  • Assists the Executive Chef with the ordering of product and ensuring that it is to quality standards upon delivery.

  • Assists in maintaining internal controls for the Food & Beverage Department to include the monthly inventory process.

  • Assists Executive Chef in the development of new menu items and daily specials.

  • This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested.

Supervisory Responsibility

Manages 4 subordinate supervisors who supervise 50+ employees in the areas of general Culinary, Garde Manger, Pastry, and Purchasing. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.


To perform the job successfully, an individual should demonstrate the following competencies.

  • Problem Solving
  • Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
  • Customer Service
  • Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
  • Professionalism
  • Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Safety and Security
  • Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
  • Teamwork
  • Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Associate's degree (A. A.) or equivalent from two-year college or technical school; or three to five years related experience and/or training; or equivalent combination of education and experience. Culinary Arts Diploma Preferred.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills

To perform this job successfully, an individual should have basic computer knowledge and proficient skills using MS Office.

Certificates, Licenses, Registrations

  • ServSave Certification

  • Valid driver's license

Other Skills and Abilities

  • Ability to visually inspect food preparation.

  • Must be able to read and follow recipes.

  • Maintains responsibilities for precisely requisitioning product needed for operation.

Other Qualifications

  • Demonstrates and upholds the Ibis Common Purpose, Core Values, and Service Principles.

  • Experienced managing culinary operations.

  • Knowledgeable on multiple styles of cooking and restaurant operations.

  • Innovative to develop new opportunities to respond to the needs of an ever-changing, diverse membership.

  • Ability to coordinate multiple tasks such as food and labor cost, while maintaining required standards of operation.

  • Ability to effectively conduct job interviews and determine applicability of experience and qualifications of job applicants.

  • Able to develop and conduct effective training programs for culinary staff.

  • High level of demonstrated integrity and ethical standards, with a strong sense of urgency, operational focus, and results-orientation.

  • Articulate with excellent interpersonal skills to establish and maintain professional rapport with vendors, executives, Board members, and members.

  • Demonstrates a professional demeanor and appearance; acting as an ambassador of the Club, on and off property.

  • Highly organized, self-directed, and energetic.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand. The employee is frequently required to use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is occasionally required to walk; sit; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is frequently exposed to moving mechanical parts; high, precarious places and extreme heat. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually loud.

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Executive Sous Chef

The Club At Ibis