Executive Sous Chef

Supervise kitchen operations, chefs, and cooks to ensure adherence to culinary standards, guidelines, and procedures. Hire, orientate, and train team members while creating and managing production schedules. Order food, supplies, and equipment per vendor policies; maintain inventory of food and non-food items to stay within guidelines. Establish controls to minimize waste and theft, and project annual food and labor costs while monitoring financial results. Plan and supervise special events, handling food preparation issues such as shortages, excesses, or poor quality by taking corrective action. Project annual food and labor costs and monitor actual financial results.