Executive Sous Chef

Executive Sous Chef: Responsibilities and Expectations  Purpose The purpose of this Agreement is to define the roles, responsibilities, and terms of the relationship between Cynthia New York and the Executive Sous Chef, who will report directly to the Executive Chef.  Responsibilities of the Executive Sous Chef  Assist in managing daily kitchen operations, ensuring quality, efficiency, and adherence to standards.  Oversee kitchen staff during the Executive Chef’s absence.  Execute menu items as designed by the Executive Chef, ensuring consistency and quality.  Collaborate with the Executive Chef on new dish development and seasonal menu changes.  Train and mentor kitchen staff, ensuring adherence to recipes, techniques, and safety protocols.  Provide constructive feedback and address performance issues under the Executive Chef’s guidance.  Assist with inventory management, ordering supplies and minimizing food waste.  Monitor food costs and suggest strategies for cost optimization.  Maintain high standards of cleanliness, sanitation, and food safety in compliance with local regulations.  Conduct routine inspections to ensure compliance with health and safety guidelines.  Act as a liaison between kitchen staff and the Executive Chef, ensuring clear communication of directives.  Attend management meetings and provide updates on kitchen operations.  Base Operational Schedule The Executive Sous Chef agrees to work 40-50 hours per week, with flexibility to adjust based on the business needs. The Executive Sous Chef agrees to work on a Tuesday - Saturday base schedule.  Flexibility Clause - This schedule serves as a guideline and may be modified as required to meet the operational needs of the restaurant. More detail about Anonymous - Opening Soon, please visit