The Executive Sous Chef oversees operations in the kitchen as well as the kitchen staff. Manages the day-to-day food production for our high-volume operation, servicing a wide variety of high-end off-premise events and contract accounts. Other responsibilities include, but not limited to:
RESPONSIBILITIES: Other responsibilities include, but not limited to
- Manages a team to produce consistent, high-quality products, and maintains quality standards as per the Executive Chef.
- Effectively manages employees to maximize productivity and meet established food preparation deadlines within budget.
- Assist in the development of new and innovative culinary concepts and participates in menu planning, working closely with the Executive Chef and sales team.
- Supervises kitchen staff and coordinates the food production process.
- Trains sous chefs and other staff, assisting with food preparation.
- Establishes working schedules and assess staff’s performance.
- Checks quality of the work of line cooks.
- Formulates new ideas and evaluates opportunities.
- Solves any issues that arise and seize control of any problematic situation.
- Helps maintain food cost, and supervises storage, stocking, and sanitation procedures.
- Enforces health and safety standards inspecting the kitchen for any violations.
- Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.
