Executive Sous Chef

Supervise kitchen operations, chefs, and cooks to ensure food preparation meets culinary standards and guidelines. Hire, orient, and train team members while creating and managing production schedules. Order food, supplies, and equipment per vendor policies, maintaining inventory to prevent waste and theft. Project annual food and labor costs, monitor financial results, and plan special events. Resolve food preparation issues such as shortages, excesses, or poor quality by taking corrective action. Manage a busy kitchen with Executive Chef experience, ensuring safety, sanitation, and high-quality service delivery.