https://issuu.com/thedeloziergroup.com/docs/the_peninsula_club-_executive_sous_chef_profile_de?fr=xKAE9_zU1NQ Position Overview: Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu design.  Monitors and evaluates requisitions and purchases of food supplies.  Responsible for operation of food preparation, area, monthly and yearly budgets and administrative needs of the position.  Remains up to date on current food trends and membership needs. Leads a team of 22+ in three kitchens. Forward thinking and creative in writing restaurant menus, wine dinners, chefs' tables and member banquets.  Hands