Executive Sous Chef
FLSA Status: Exempt
Department: Food and Beverage Kitchen
Reports to: Executive Chef
Manages the day-to-day operation of the kitchen to include:
staffing, menu planning, ordering, vendor monitoring, food
production, inventory, catering and budgeting.
-Oversees all food production operations at the facility and
ensures the production of consistently high quality food for all
the restaurant outlets.
-Implements and maintains control procedures within the department,
including daily food production charts, steak inventory and seafood
charts, standardized recipes, use records, food costing sheets.
-Creates, maintains and updates menu specifications, recipes and
pictures, and production forecasts.
-Maintains and evaluates existing food concepts as well as the
developing of new ones to ensure the highest quality of food and
-Inspects, selects and uses only the freshest fruits, vegetables,
meats, fish, fowl and other food products in order to maintain the
highest standard in the preparation of all menu items.
-Manages and supervises all aspects of performance of cooks and
participates in the line operation to ensure the highest food
quality standards to exceed member expectations.
-Participates in long and short-term goals to achieve budgetary
objectives for the Food and Beverage department.
-Maintains a quality sanitation program in all areas.
-Monitors to ensure proper receiving, storage (including
temperature setting) and rotation of food products so as to comply
with Health Department regulations.
-Prepares requisitions for supplies and food items for
-Monitors all equipment in the kitchen to ensure cleanliness and
proper working condition.
-Selects, trains and supervises kitchen staff in the proper
preparation of menu items, equipment operation and safety
-Responsible for interviewing, hiring, training, planning,
assigning, and directing work, evaluating performance, rewarding,
and disciplining associates; addressing complaints and resolving
-Manages department members that may include, but is not limited
to: Cooks and Stewards.
-Assures that effective orientation and training are given to each
new associate. Develops ongoing training programs.
-Monitors business volume forecast and plans accordingly in areas
of manpower, productivity, costs and other expenses.
-Incorporates safe work practices in job performance.
-Regular and reliable attendance.
-Performs other duties as required.
Associate's degree (AA) or equivalent from two-year college or
technical school; or six months to one year related experience
and/or training; or equivalent combination of education and
Frequently stands, walks, uses hands, talks or hears. Regularly
reaches with hands and arms, tastes or smells. Occasionally sits,
climbs, balances, stoops, kneels, crawls or crouches. Frequently
lifts up to 25 pounds, occasionally lifts up to 100 pounds.
Occasionally works in wet or humid conditions (non-weather) and in
extreme heat or cold (non-weather). Occasionally works in outdoor
weather conditions and may come into contact with toxic or caustic
chemicals. Noise level is moderate.
Food Safety and Applicable Sanitation Training
Job Knowledge, Skill, and Ability Preferences
-Ability to read and speak English may be required in order to
perform the duties of the job (e.g. the associates may be required
to communicate with English speaking customers or co-workers, the
manuals for the equipment the associates may use are in
-Good working knowledge of accepted sanitation standards and
applicable health codes.
-Knowledge of food and beverage products, proper preparation and
presentation of food and beverage items.
This job description is not an exclusive or exhaustive list of all
job functions that an associate in this position may be asked to
perform from time to time.