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; maintain inventory and establish controls to minimize waste and theft. Project annual food and labor costs, monitor financial results, and plan special events. Correct food preparation issues such as shortages, excesses, or poor quality immediately. Lead a talented staff to provide consistency in food and service functions while upholding safety and sanitation standards.