Executive Sous Chef

The Executive Sous Chef will consistently provide excellent delivery of food and service in our restaurant. This individual will work alongside the Executive Chef and follow all specifications and guidelines. The Sous Chef will provide supportive leadership to the kitchen staff and provide direction in the Executive Chef’s absence.

Responsibilities (not limited to):

• Ensure that food safety regulations are followed.
• Assist with preparation and design of food and drink menus.
• Prepare meals to meet the specifications of guests in a timely manner.
• Assist with managing and training kitchen staff.
• Take inventory of products and ensure that the restaurant is fully stocked with all items of high quality.
• Take charge of kitchen opening, closing, and other duties as directed by upper management.
• Anticipate, identify and correct system breakdowns to achieve maximum guest satisfaction.
• Communicate with the food and beverage department management and coworkers regarding product/service deficiencies equipment, safety problems, etc.