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Executive Sous Chef, Culinary
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- Executive Sous Chef, Culinary
- Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
- Assist the Executive Chef (if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to the Executive Chef. Assist in appraising the performance of team members, including rewarding and disciplining in the Executive Chefs absence.
- In the absence of the Executive Chef, the Executive Sous Chef coordinates the functions of the kitchen staff and is responsible for the completion of weekly inventory and labor tracking.
- Three years minimum experience as an Executive Sous Chef, or as a Sous Chef (responsible for managing multiple kitchen outlets, preferably with a large hotel operation or high-volume restaurant), or successful completion of nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
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