Executive Sous Chef

Under the direction of the Director of Culinary/Executive Chef, the Executive Sous Chef will have responsibilities to include purchasing, inventory control, scheduling and managing culinary staff, food safety program, cost of goods accountability

KEY RESPONSIBILITIES

Assist the Executive Chef (EC) in the planning and management of all back of the house operational aspects of a multi-purpose catering operation.

• Assist with the orientation, training and scheduling of kitchen staff, create the production schedule to meet business demands
• Work with EC to develop new products, menus and concepts to increase revenues and profits margins while maintain a high-quality product
• Work with EC to monitor control systems to include recipe standardization which assure menu quality and portion consistency
• Continually manage, monitor, and seek labour efficiencies to reduce costs, improve product output and enhance overall guest experience
• Maintain and manage culinary and stewarding personnel to meet labour and production objectives
• Maintain food costs and budget goals
• Knowledge and compliance of food and health codes