Deputy Chief Executive (Level II)

Deputy Chief Executive (Level II)

The incumbent ensures the proper management and success of all daily kitchen operations. He highlights his culinary skills by participating personally in the various tasks, while ensuring the direction of staff and management of all activities related to catering.

Responsibilities

It continuously strives to improve customer and employee satisfaction, while optimizing financial performance in all areas of its responsibility. He oversees all kitchen spaces to guarantee the production of dishes of constant and superior quality. It is also responsible for supervising, guiding and developing the skills of its staff, particularly those of its direct employees. It must ensure compliance with hygiene, safety and food safety standards. His responsibilities include the supervision of all food preparation areas (banquets, room service, restaurants, bars and lounges, staff cafeteria), as well as support services (diving and supply).

Candidate profile — Training and professional experience

The candidate must meet one of the following two conditions. ÊHold a bachelor’s degree or equivalent (GED) and have 6 years of professional experience in the culinary, food, beverage or related professional sector. Or hold a university degree at the Bac+2 issued by a recognized institution, in the culinary arts, hotel management and catering or a related specialty, with 4 years of professional experience in the culinary, catering, beverage or related professional field.

Main activities and responsibilities

Management of the establishment’s kitchen operations

Lead the kitchen management team. Ensure coordination and guidance of all daily operations. Have sufficient control over the duties and responsibilities of each employee to ensure their replacement in case of absence or identify an appropriate replacement to ensure business continuity. To supervise and guide employees, in particular by defining performance standards and monitoring their results.

Other information

Use your interpersonal and communication skills to lead, influence and motivate others; promote responsible financial and business decision-making; demonstrate honesty and integrity and set an example. Promote and strengthen mutual trust, respect and cooperation among team members. Adopt exemplary behavior and serve as a model for employees. Ensure the fair and consistent application of the institution’s policies and procedures. Evaluate the workforce to ensure quality customer service, meet operational needs and achieve financial goals. Establish and maintain open and constructive professional relationships with employees, while ensuring that this collaborative spirit is also nurtured within the team. Collect employee feedback, apply an open-door policy and review the results of staff satisfaction surveys to identify and resolve employee issues or concerns. Supervise and coordinate the activities of cooks and other employees involved in food preparation. Introduce staff to new culinary techniques and explain the use of equipment.

Definition and monitoring of the objectives of the culinary function

Develop and implement guidelines and control procedures for the purchase and receipt of goods. Set goals, including performance, budget and teamwork. Educate staff on the importance of security procedures, explain applicable codes and instructions, ensure their understanding and monitor their implementation. Manage the department’s manageable expenses, including food costs, supplies, uniforms and equipment. Participate in the development of the budget for services under its responsibility. Know and apply the safety standards of the sign.

Guaranteeing compliance with culinary standards and responsibilities

Guide and supervise the development of menus. Control the quality of raw and cooked food products to ensure compliance with established standards. Determine the presentation modalities of dishes and create decorative and attractive culinary presentations. Identify and value superior products, careful presentations and exceptional flavors. Ensure compliance with food handling standards as well as hygiene and safety rules. Ensure proper food handling and compliance with appropriate storage and preparation temperatures. Ensure that employees have the required certifications in food handling and food hygiene. Ensure compliance with standards for the purchase, receipt and storage of food. Prepare and cook different types of dishes, both for the usual services as well as for special customers and special events.

Guarantee of exceptional customer service

Implement and promote professional behaviors that go beyond the expectations of customers in order to strengthen their satisfaction and loyalty.

Experience

Improve the quality of service by communicating with employees and helping them understand customer needs, while providing advice, feedback and individual support when necessary. Supervise day-to-day operations to ensure quality, compliance with standards and meeting customer expectations. Demonstrate leadership in welcoming customers, promoting excellence in customer service and helping to create a positive atmosphere that fosters good customer relationships. Exchange with customers in order to collect their feedback on product quality and level of service. Respond to problems and complaints from customers and ensure their treatment. Empower employees to provide excellent customer service. Set clear guidelines so that employees understand the expectations and limitations of their responsibilities. Ensure that employees receive ongoing training to understand and meet customer expectations. Review feedback sheets, client satisfaction survey results and other available data to identify areas for improvement.

Human resources management and staff management

Identify the development needs of employees and support them through coaching, mentoring or any other form of coaching aimed at improving their knowledge and skills. Ensure that all employees are treated fairly and equitably. Train kitchen teams in the fundamentals of good cooking and the techniques of careful presentation of dishes. Oversee the process of evaluating the performance of managers under his direct responsibility. Work with the head of banquets and catering department to ensure staff training on food knowledge and menu composition. Observe employees’ professional behaviours during service and provide them with constructive feedback, either directly or through their managers. Manage progressive disciplinary procedures for employees under his responsibility. Ensure that disciplinary procedures and supporting documentation are established in accordance with the company’s standard operating procedures and local operational procedures (SOP and LSOP), while providing support to the Peer Review Process.

Complementary responsibilities

Send the necessary information to management teams, managers, supervisors, colleagues and collaborators, by phone, in writing, by email or in person. Analyze information and evaluate results in order to identify the most appropriate solutions and effectively solve problems.

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