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Executive Sous Chef
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- Culinary degree and/or associate degree in hospitality or business, food service management or ten years in the industry with proven progressive experience.
- Reporting directly to the Executive Chef, the Executive Sous Chef for The Harvard Faculty Club, Loeb House, and offsite locations is responsible for the execution and organization of all catered functions and dining room at The Faculty Club and Loeb House for ensuring kitchen and food safety procedures are followed.
- The cooks, and Sous Chef report directly to the Executive Sous Chef. Must maintain an open and constant line of communication between the Executive Chef, the Sales Department, and Banquet Department especially as it relates to event changes and any additional labor requirements.
- Coordinates, plans, and supervises the production, plating, and presentation of the food at all banquet events and dining room in a cost effective, safe manner to meet/exceed customer expectations and attract future business.
- Writes menus and creates recipes for all banquet and catered functions; utilizes and maintains computerized food program.
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