Job description

Executive Sous Chef job description

We are looking to hire a commendable Executive Sous Chef to manage our kitchen staff and to resolve kitchen issues swiftly. Executive Sous Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.
To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Sous Chef Responsibilities [are to include but not limited to]:
Responsible for hiring, training supervision of the work of management staff in the food production.
Plan menus with the Executive Chef and Food & Beverage Director for the restaurants and banquet department considering guests, marketing conditions, popularity of various dishes, holidays, costs a wide variety of factors.
Schedule the work of chefs, cooks & other kitchen employees to assure that food preparation is economical technically correct.
Ensure that high standards of sanitation cleanliness are always maintained throughout the kitchen areas.
Establish controls to minimize food as well as supply waste.
Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Develop recipes as well as techniques for food preparation plus presentation which help to assure consistent high quality to minimize food costs; exercises portion control over all items served.
Assist in establishing menu selling prices.
Prepare all necessary data for the budget; project annual food cost as well as labor costs, monitor actual financial results; takes corrective action where necessary to help assure that financial goals are met.
Attend the Executive meetings .
Consult with the Banquet department about food production details of special events being planned.
Supervise the cooking of items that require a skillful person.
Evaluate food products to assure that quality standards are consistently attained.
Interact with Kitchen staff as well as Executive Chef, Food & Beverage Director, plus Banquet Manager to assure that food production consistently exceeds the expectations of the guests.
Coordinate the procurement distribution of food items with production operations.
Obtain the best value at the lowest price consistent with established quality standards.
Keep informed about current laws, rules regulations affecting purchasing.
Monitor purchase orders to define if deliveries are correct; Checking purchase orders for clarity completeness.
Handle communications concerning over shipment, shortages, price changes related matters.
Maintain file of current specifications.

Executive Sous Chef Requirements:
2+ years of culinary education.
2+ years of experience in a similar position.
Advanced knowledge of food professional principles and practices.
Proficient knowledge of management responsibilites.
Excellent knowledge of BOH systems, ordering and inventory.
Excellent communication skills.
Ability to meet deadlines.
Available to work on-call, shifts, after hours, over weekends, and on holidays.

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