Executive Sous Chef (Fine Dining)

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff’s activities.
• Arrange equipment purchases and repairs.
• Recruit and manage kitchen staff.
• Rectify problems arising or complaints.
• Give prepared plates the “final touch.”
• Perform administrative duties.
• Comply with nutrition and sanitation regulations and safety standards.
• Keep time and payroll records.
• Maintain a positive and professional approach with coworkers and guests.

Skills

• Proven working experience as an executive chef (6-10 years preferred)
• Excellent record of kitchen leadership
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS)
• Bachelor’s degree in culinary arts or related certificate (preferred)