Executive Sous Chef

Supervise the kitchen, preparation, and presentation of foods by chefs, cooks, and other team members while overseeing adherence to culinary standards and procedures. Hire, orientate, and train team members to ensure quality standards are met, and create and manage production team member schedules. Order food, kitchen supplies, and equipment in accordance with vendor policies, maintaining inventory of food and non-food supplies within established guidelines. Establish controls to minimize food and supply waste and theft, project annual food and labor costs, and monitor actual financial results. Plan and supervise special events, handling food preparation issues such as shortages, excesses, or poor quality by taking corrective action.