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Executive Sous Chef
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- The primary responsibility of the Executive Sous Chef is to supervise, delegate and work hands-on in kitchen functions with kitchen personnel to ensure high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen.
- Also required to train and develop sous chefs.
- Minimum of 8 years' experience in a managerial position of an upscale and/or high volume foodservice establishment.
- Must possess knowledge of all aspects of running a kitchen, including food costing, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc.
- Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke.
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