The Executive Sous Chef oversees kitchen operations, ensuring staff follow company and regulatory policies and that menu items are prepared according to recipes and yield guidelines. The role assigns daily priorities and production and prep tasks, maintains kitchen standards through regular walkthroughs, and promotes positive guest relations by resolving complaints appropriately and promptly. The Executive Sous Chef also develops and tests menu items, writes recipes, directs new-hire training, and maintains ongoing training for existing staff. Personnel responsibilities include interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging employees.
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Job Type
Full-time
Career Level
Senior
Education Level
High school or GED