Executive Sous Chef

• 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.

• Associate’s degree (AA) or equivalent from two-year college or technical school; or two to three years related 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.