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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


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


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


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

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