Executive Sous Chef

Job Objective:

The primary goal of this position is to assist the Executive Chef in supervising kitchen operations in accordance with the company’s rules and regulations.

Job Description:

- The Executive Sous Chef will be assigned a schedule and area of the galley by the Executive Chef and will be held accountable for the results.
- Work closely with the Dining Room Manager to accomplish tasks related to equipment control and maintenance, as well as Public Health Rules and regulations training and reinforcement.
- Collaborate with the Executive Chef to establish working schedules for all cooks.
- Monitor the working hours of all cooks and complete overtime reports for payroll purposes.
- Be knowledgeable about established quality standards and company policies to effectively supervise subordinates.
- Ensure thorough knowledge and daily adherence to Public Health Rules and Regulations throughout the entire operation.
- Ensure that the kitchen cleaning schedule set by the Executive Chef is followed by all staff after each service, using methods that minimize equipment damage.
- Oversee the control and maintenance of all equipment distributed to cooks, ensuring proper cleaning and sanitization after each service.
- Ensure all cooks wear proper, well-maintained uniforms and that personal appearance and hygiene adhere to company policy.
- Prepare the kitchen for any announced or unannounced inspections by management or public health inspectors.
- Provide necessary training to new cooks and stewards and follow up on their progress.
- Maintain quality and consistency in food taste according to company recipes and photos.
- Monitor food production and record leftover covers using provided forms.
- Collect and file daily recaps compiled by Chef de Parties (CDPs).
- Control and provide daily food requisitions to the Purchaser for the next day’s preparation according to the Executive Chef’s forecast.
- Ensure that cooks adhere to company rules regarding the transport of food to the kitchen.
- Receive all leftover food from food lines, giving direct instructions on what food should be kept and what should be disposed of.
- Coordinate with the Dining Room Manager to set up the food line for restaurant personnel, ensuring sufficient variety and quantity.
- Ensure the Food Safety program is implemented correctly.
- Reports to Executive Chef- Subordinates: Sous Chefs, Jr. Sous Chefs, CDP’s, Commis, Steward