EXECUTIVE SOUS CHEF

KEY RESPONSIBILITIES

The 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. Will train staff to use new recipes, cooking techniques, and equipment, and oversee cooks performing food preparation, and will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during service.

DUTIES AND RESPONSIBILITIES

• Directs food preparation and collaborates with Executive Chef.
• Helps in the design of food menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen's performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.