Executive Sous Chef
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Key skills for this role
About the Role
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve g.
Key Skills for This Role
Responsibilities
- Provide direction for all day to day kitchen operations
- Supervise and coordinate activities of cooks and food preparation workers
- Develop and implement guidelines for purchasing and receiving
- Monitor quality of raw and cooked food products
- Manage department controllable expenses including food cost and supplies
- Ensure compliance with food handling and sanitation standards
Requirements
- Experience in culinary leadership and kitchen management
- Knowledge of food safety and sanitation standards
- Ability to manage budgets and control costs
- Strong interpersonal and communication skills
Full Job Posting
Job Summary
- Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
- Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.
- Responsible for guiding and developing staff including direct reports.
- Must ensure sanitation and food standards are achieved.
Core Work Activities
- Provides direction for all day to day operations.
- Understands employee positions well enough to perform duties in employees' absence.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees.
- Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
Qualifications
- Provides information to executive teams, managers and supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
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