Executive Sous Chef

Job Summary: The Executive Sous Chef is responsible for assisting the Executive Chef with overall kitchen operations ensuring efficiency, safety, sanitation, organization and planning in every aspect of food production and quality as well as staff cross utilization and training.

Responsibilities:

• Supervise kitchen preparation for service of all stations.
• Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
• Verify that all sanitation, nutrition, and safety practices are maintained by kitchen employees.
• Supervise the production of all food items.
• Inspect food garnishments, flavor & consistency
• Assist Executive Chef with menu planning, specials, and food purchasing.
• Assist with payroll and staff schedule.
• Assume managerial responsibility in the absence of the Executive Chef.
• Plan and conduct meetings with employees through daily lineups
• Train new employees.
• Complete employee annual reviews of sous chefs and pastry chef.
• Regularly streamline and update inventory sheets.
• Shop for best prices and quality between purveyors.
• Maintain a professional relationship with all staff.
• Ensure proper maintenance of kitchens for safe and efficient operations.
• Oversee and enforce daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis.
• Enforce the daily utilization of prep lists-line stations, banquets and general prep.
• Ensure that all products are wrapped, labeled, and dated.
• Maintain department transfer sheets & invoices for their timely recording by accounting.
• Continually work on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes.
• Participate with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager report as needed.