Executive Sous Chef

Lead kitchen operations by providing direction for all day-to-day activities, supervising cooks and workers engaged in food preparation across banquets, restaurants, and the bar. Manage purchasing, receiving, and food storage standards while developing and implementing guidelines for menu development and decorative displays. Ensure compliance with food handling, sanitation, and safety codes by monitoring processes, training staff on proper food temperatures, and maintaining required certifications. Review staffing levels to meet guest service and financial objectives, solicit employee feedback, and administer performance appraisals. Handle guest complaints, analyze satisfaction data, and coach employees to exceed service expectations. Manage departmental expenses including food cost and supplies while ensuring fair administration of property policies.