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Executive Sous Chef
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- The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances.
- The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef acquires the knowledge and problem-solving abilities to be promoted to an Executive Chef position.
- Reports Directly To: Executive Chef, also works for: FB Director, and General Manager.
- Directly Supervises: at least two regular Full-time kitchen staff, indirectly supervises: all cooks, prep cooks, and dishwasher/utility employees
- Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses.
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