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Executive Sous Chef

Job Description - Executive Sous Chef


  • Focus on the preparation of signature items and customized dining experiences.

  • Ensure the quality and consistency of daily products.

  • Conduct pre-shift meetings with food preparation and food servers to review daily features and related information.

  • Assist Executive Chef with placing food orders with distributors and maintaining inventory.

  • Provide staff training and monitor food production, sanitation and safety.

  • Consult and participate in scheduled meetings including tastings and make appropriate recommendations and accommodations.

  • Assist Executive Chef with maintaining a positive relationship with vendors and acceptable inventory levels.

  • Assist Executive Chef with training employees; planning, assigning, and directing work; appraising performance by delivering written and oral employee evaluations; rewarding and disciplining employees including attendance and tardy policy; addressing complaints and resolving grievances.

  • Notify Executive Chef of discrepancies in inventory.

  • Stock and maintain order and cleanliness of all coolers, freezers and dry storage.

  • Proper use and maintenance of all stoves, grills, shams, mixers, food slicer, sharp knives, and dishwasher.

  • Cross train for other food service areas as needed or assigned.

  • Attend all scheduled meetings and training sessions to continue professional growth; travel as required for training/seminars.

  • Assist with off premises catering functions when needed.

  • Follow guidance of Food & Beverage Director, Food & Beverage Manager(s) and Executive Chef(s).

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