Executive Sous Chef (Fine Dining)

As the Executive Sous Chef you be responsible for the food production in your kitchen(s). This Executive Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service, in addition to managing a team. This successful culinary leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction.

Essential Functions and Key Tasks:

• The executive sous chef is in charge of the kitchen and is responsible for overseeing all the culinary activities
• Provide assistance to executive chef in all ramifications
• Oversee kitchen operations, which must be done in accordance with the organization’s standards
• Update the work schedule to be assigned to each cook.
• Ensure junior chefs adhere strictly to recipe review program of the organization
• Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
• Attach recipe review and culinary check list to culinary package for management reviews
• Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
• Ensure proper storage of fresh products and other food items
• Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
• Provide the all-important training to newly recruited cooks and take note of how they progress
• Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management
• Closely monitor process of food preparation
• Run the kitchen operations and oversee food preparation and ensure their appropriate presentation to clients.
• Prepare large quantities of food, following standardized recipes, within required production schedule and sanitation standards
• Maintains basic food recipes, preparation, service, and storage sanitation principles.
• Maintains a neat, clean, well-groomed appearance
• Manages dining personnel and work in a cooperative manner with team members, guests, and client personnel
• Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions
• Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals

Education and Experience:

*

• 1-3+ years related experience and/or training in food production.

• High school diploma or equivalent

Job Type: Full-time

Pay: Up to $1.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Remotely:

• No