Executive Sous Chef

About the role

Responsible for the front-line management of the kitchens and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinate the purchases of all food and develops menus, maintaining approved food costs and labor costs.

• Maintain complete knowledge of, and ensure staff compliance with, all applicable company and regulatory policies and procedures.
• Establish daily staff priorities and assigns production and prep tasks to staff to execute.
• Ensure menu items are prepared following recipes and yield guidelines.
• Promote positive guest relations at all times; resolve guest complaints in an appropriate and timely manner.
• Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Develop new menu items, test and write recipes.
• Oversee and direct the training of new hires in specified phases of the kitchen operation.
• Maintain an on-going training program for existing staff.
• Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.

Qualifications & Requirements

• High school diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.
• Five (5) years of experience in a similar position preferred.
• Must be able to stand and/or walk for extended periods of time.
• Must have excellent customer service, communication, leadership, training, and interpersonal skills.
• Must be able to obtain/maintain any necessary licenses and/or certifications.