Executive Sous Chef

The Executive Sous Chef will have responsibilities to include inventory controls, scheduling and managing culinary staff, food safety program, cost of goods accountability.

-Assist wit hteh orientation, training and scheduling of kitchen staff, create the production schedule to meet business demands

-Work with EC to develop new products, mensu and concepts to increase revenues and profit margins while maintean a high-quality product

-Assist with control systems to indlue recipe standardization, which assure menu quality and portion consistency

-Maintain and manage culinary stewarding personnel to meet labour and production objectives

-  Maintain food cost and budget goals

-Knowledge and compliance of food and health codes