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Exec Sous Chef

Lead an effective and well-prepared kitchen into and through

out service. Provide a professional

and non-hostile work environment for all employees and pro

mote growth across kitchen

personnel through on-the-spot coaching and clear objectives w

ithin individual roles. Ensure

preparation, execution, and presentation of food recipes m

eet the standards of the chef and our

brand, and food is prepared and delivered in a consistent mann

er. Maintain a safe, orderly and

sanitized kitchen. Participate in menu development.

The Requirements:

Lead an effective and productive kitchen ensuring each and ev

ery member of the team

feels he/she is part of the company vision

Drive employees to achieve our end goal of serving guests in a

highly hospitable, creative

and consistent manor

Create daily production lists for all positions and hold the

m responsible for them

Ensure all stations are fully stocked before, during and aft

er a shift

Check work stations periodically throughout a shift to makes s

ure staff is complaint with

health and safety protocols

Verify kitchen staff follows all recipes and practices

portion control standards set by the

chef

Place food and supply orders in a timely manor; communicate

any shortages to

supervisor when applicable

Practice proper receiving protocols to ensure product freshness

, quality, quantity and

price; make sure product invoices are received by office man

agement

Assist in the hiring, training and discipline of all kitchen per

sonnel

Participate in management dialogue through meetings and ema

ils; assume full leadership

duties for the department in the absence of the Chef

Manage staffing pars throughout a shift based on volume of busi

ness; control labor with

an awareness of overtime

Control food costs by monitoring portion control, pilfe

rage and waste through effective

ordering practices and physical counts

Read More

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