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Executive Sous Chef Convention Center
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- Responsible for assisting the Executive Chef with the overall kitchen operations, including food sanitation, labor cost controls and food quality and cost controls.
- The Executive Sous Chef is responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
- The Executive Sous Chef must provide a high level of event oversight, hands-on culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.
- A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality and production standards, and to promote a positive, enthusiastic and cooperative work environment.
- The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule.
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