Executive Sous Chef | AVA WINTER PARK

Executive Sous Chef is responsible for assisting the Executive Chef in overall kitchen operation to ensure maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. Exhibits culinary talents by personally performing tasks while leading staff and managing all food-related functions; supervises all kitchen areas to ensure high-quality, consistent product. Responsibilities include inventory management, cost controls (COGS, labor), recipe and product specification adherence, HACCP and sanitation, line checks, staff training, events/menu launches, and maintaining kitchen organization and communications with the chef and sous chefs.