Chef Exec Sous InterContinental Hotel and Conference Center

JOB OVERVIEW Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality.

Assist with employee training and scheduling.

Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Serve as Executive Chef in his/her absence.

At InterContinental Hotels we want our guests to relax and be themselves which means we need team members to: • Be you – by being natural, professional and personable in the way you are with people • Get ready – by taking notice and using your knowledge so that you are prepared for anything • Show you care – by being thoughtful in the way you welcome and connect with guests • Take action – by showing initiative, taking ownership and going the extra mile DUTIES AND RESPONSIBILITIES FINANCIAL RETURNS • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

• Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.

• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc.

in a timely and efficient manner, and (3) to minimize waste and control costs.

PEOPLE • Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies.

Alert management of potentially serious issues.

• Promote teamwork and quality service through daily communication and coordination with other departments.

Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.

Assist sales, catering, and banquet staffs with banquets, parties and other special events.

Page 2 of 3 HI/JD-CustomTemplate/CMH AMER/EN-US/US/04.2012 • Interact with outside contacts: o Guests – to ensure their total satisfaction o Vendors – to order supplies and equipment and ensure best prices and quality o Health Department and other regulatory agencies – regarding safety matters and kitchen inspections GUEST EXPERIENCE • Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.

Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.

RESPONSIBLE BUSINESS • Assist in developing new menus and concepts to keep up with business and industry trends.

• Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work.

Assist with the communication and enforcement of formal policies and procedures.

• As...