Executive Sous Chef

Control and direct the food preparation process while constructing menus with new or existing culinary creations. Approve and polish dishes before they reach the customer, and plan equipment and ingredient orders based on identified shortages. Arrange for necessary repairs and remedy any defects. Be fully in charge of hiring, managing, and training kitchen staff, overseeing subordinates and estimating workloads and compensations. Maintain payroll and attendance records while complying with nutrition, sanitation, and safety standards. Foster a climate of cooperation and respect among co-workers.