Executive Sous Chef

Manage all Kitchens in the absence of the Executive Chef

Create all food menus with the guidance of the Executive Chef

Conduct daily shift briefings with all Sous Chefs

Maintains knowledge of local competition and general industry trends

Oversees weekly and monthly inventories

Ability to control food waste and identify opportunities for improvement of food/labor costs

Creates a highly functional, teamwork-orientated back of house team

Responsible for the overall management of the restaurant kitchen including supervising activities of supervisors, cooks and utility

To be charge of all kitchens in the absence of the Executive Chef

Take responsibility to rectify hazardous situations, reporting major areas of concern to your Executive Chef or designate