Executive Sous Chef

* Must be at least 18 years of age.

* High school diploma or equivalent vocational training certificate.

* Certification of culinary training or apprenticeship.

* Two to Four (2-4) years of experience in a similar position preferred.

* Must be able to stand and/or walk for extended periods of time.

* Must have excellent customer service, communication, and interpersonal skills.

* Must be able to obtain/maintain any necessary licenses and/or certifications.

Responsible for the front-line management of the kitchens and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinate the purchases of all food and develops menus, maintaining approved food costs and labor costs.

* Maintain complete knowledge of, and ensure staff compliance with, all applicable company and regulatory policies and procedures.

* Establish daily staff priorities and assigns production and prep tasks to staff to execute.

* Ensure menu items are prepared following recipes and yield guidelines.

* Promote positive guest relations at all times; resolve guest complaints in an appropriate and timely manner.

* Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.

* Develop new menu items, test and write recipes.

* Oversee and direct the training of new hires in specified phases of the kitchen operation.

* Maintain an on-going training program for existing staff.

* Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.