Executive Sous Chef

Professional Meal Preparation

Responsibilities include preparing meals and overseeing kitchen operations for either breakfast/lunch or lunch/dinner shifts 

Food and Beverage Management

• Efficiently handle food and beverage ordering, receiving deliveries, and ensuring proper storage
• Contribute to monthly inventory checks
• Work towards achieving food cost targets

Restaurant and Bar Staff Coordination

• Assist in organizing weekly schedules for kitchen and dining staff
• Contribute to meeting restaurant staffing labor cost objectives

Restaurant and Bar Cleanliness

Implement and uphold a rigorous cleaning schedule with kitchen and dining staff to adhere to state health department regulations

Menu Development and Management

• Participate in menu planning, creation, and pricing
• Accommodate special dietary requirements and food allergies

Exceptional Guest and Staff Relations

Demonstrate a professional, courteous, and diligent approach in interactions with guests and colleagues alike