The Executive Sous Chef assists in and is fully responsible for managing the food production area. This role involves training and supervision of food production personnel, coordinating activities across different food production areas as required by the director, and monitoring food costs. The Executive Sous Chef ensures the Production Department adheres to Local and State Health Department Codes, evaluates supervised personnel, and communicates daily needs and expectations to supervisors and line employees. This position also monitors payroll costs for the food production area, performs other assigned duties, and promotes outstanding customer relations.
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Job Type
Full-time
Career Level
Manager
Education Level
Associate degree