Executive Sous Chef
4 days ago
The Executive Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens. This includes ordering, scheduling, sanitation, maintenance, employee development, and performance reviews.
Key Responsibilities:
- Responsible for proper preparation, excellence of product, profit, and labor cost.
- Organize and help in the service of all activities concerning ala carte, employee meals, and private dining rooms.
- Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc.
- To train, supervise, direct, and/or performance manage employees when needed.
- Prepare work schedules for the kitchen crew, monitor payroll costs, and Kronos reports as requested.
- Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef.
- Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation.
- Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
About You:
- 2-3 years as line cook.
- Prefer culinary training.
- Health Sanitation Card.
- Ability to communicate and follow instructions.
- Indoor environment, fast pace.
- High school diploma or equivalent.
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