Executive Sous Chef
Executive Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
- Oversees all food production operations at the facility and ensures the production of consistently high quality food for all the restaurant outlets.
- Implements and maintains control procedures within the department including daily food production charts steak inventory and seafood charts standardized recipes use records food costing sheets.
- Creates maintains and updates menu specifications recipes and pictures and production forecasts.
- Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability.
- Inspects selects and uses only the freshest fruits vegetables meats fish fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
- Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department.
- Maintains a quality sanitation program in all areas.
- Monitors to ensure proper receiving storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations.
- Prepares requisitions for supplies and food items for production.
- Monitors all equipment in the kitchen to ensure cleanliness and proper working condition.
- Selects trains and supervises kitchen staff in the proper preparation of menu items equipment operation and safety measures.
- Responsible for interviewing hiring training planning assigning and directing work evaluating performance rewarding and disciplining associates; addressing complaints and resolving problems.
- Manages department members that may include but is not limited to: Cooks and Stewards.
- Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
- Monitors business volume forecast and plans accordingly in areas of manpower productivity costs and other expenses.
- Incorporates safe work practices in job performance.
- Regular and reliable attendance.
- Performs other duties as required.
- Associates degree (AA) or equivalent from two-year college or technical school; ortwo to three yearsrelated experience and/or training; or equivalent combination of education and experience.
Other Qualifications:
- Must have Food Safety and Sanitation Training.
- Possesses knowledge of accepted sanitation standards and applicable health codes.
Employment Type
Full-Time
