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Executive Sous Chef
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- Executive Sous Chef
- Responsible for hiring and training of Culinary, BOH staff on new menu items, menu descriptions and kitchen procedures, updating training power point, maintaining line prep sheets, maintaining line order sheets.
- Participate in daily pre-shift meetings in order to answer FOH staff questions daily; educate on ingredients in menus.
- Ability to work and or oversee any BOH Culinary hourly position as well as receiving food and culinary department goods.
- Must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily.
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