EXECUTIVE SOUS CHEF

JOB RESPONSIBILITIES:

• Assists in, and is fully responsible for managing the food production area.
• Responsible for training and supervision of food production personnel.
• Coordinates activities at different food production areas as required by the director.
• Monitors food costs and assists with requisition of daily food purchase orders.
• Ensures that the Production Department maintains the standards set by the Local and State Health Department Codes.
• Evaluates those personnel directly supervised in accordance with personnel guidelines.
• Directly communicates with all supervisors and line employees on daily needs, requirements and expectations.
• Monitors payroll cost for food production area as required.
• Performs all other duties as assigned.
• Promotes outstanding customer relations.

EDUCATION: Graduate from Culinary School preferred

EXPERIENCE: The ideal candidate will have a minimum of 3 years of experience in a Sous Chef leadership role, managing kitchen operations across multiple outlets and successfully leading teams of 30 or more culinary employees in a fast-paced, high-volume environment. Strong leadership, team development, food quality, and operational management skills are required.

Other:

• Able to lift and carry 50 lbs. frequently.
• Able to stand and walk for 6-8 hours.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.