Full Time Executive Sous Chef

 

The Sous Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with established policies and procedures, while fostering a positive work environment. The Sous Chef assists the Executive Chef with overall kitchen operations, purchasing, scheduling, inventory management, sanitation and safe food handling practices; and maintaining budgeted food and labor costs while delivering exceptional quality.

 

 

Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.

Maintain Labor Cost Percentages at budgeted levels.

Ensure purchasing and preparation standards are followed.

Supervise all set up, preparation and breakdown activities.

Coordinate equipment storage.

Assist Executive Chef in training and development of kitchen staff skills and ongoing training of current and new staff.

Maintain a positive and compliant employee relations climate.

Ensure compliance to health and sanitation and safety regulations.

Assist Chef in recordkeeping and administration requirements to include work schedules and production lists.

Promote teamwork among staff through effective communication, follow through and goal setting. 

 

 

 

 

 

Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.

Maintain Labor Cost Percentages at budgeted levels.

Ensure purchasing and preparation standards are followed.

Supervise all set up, preparation and breakdown activities.

Coordinate equipment storage.

Assist Executive Chef in training and development of kitchen staff skills and ongoing training of current and new staff.

Maintain a positive and compliant employee relations climate.

Ensure compliance to health and sanitation and safety regulations.

Assist Chef in recordkeeping and administration requirements to include work schedules and production lists.

  • Promote teamwork among staff through effective communication, follow through and goal setting.  Provide excellent customer service assistance to internal and external clients.
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