SOUS EXECUTIVE CHEF

Responsible for all aspects of meal preparation, sanitation, and general upkeep of the kitchen and banquet areas.

• Responsible for all aspects of meal preparation, sanitation, and general upkeep of the kitchen and banquet areas.

• Directly supervises kitchen staff members to include cooks, prep cooks, and utility workers and dish room staff.

• Manages and is responsible for quality assurance and portion control of all food products.

• Prepares and cooks menus items. Works on Line with all cooks Daily

• Assists the Executive Chef with ordering, inventory, menu preparation, create and test recipes, techniques for food preparation and presentation which ensures consistent high quality, minimize food costs, and exercise portion control over all items served. Takes full charge of operations when Chef is off or on vacation.

• Manages food cost, labor cost, and keeps abreast of average sales per person on menu items.

• Plans and prices menu items, run menu costing, order supplies, and keep records and accounts.

• Expedites and ensures that all orders are filled and sent out of the kitchen properly and timely.

• Maintain good relationships with vendors, and outside community.

• Works with Executive Chef in maintaining inventories accuracy

• Ensures that food is rotated properly.

• Ensures proper sanitation of food preparation areas.

• Performs any and all duties required in day to day operations.

• Performs other related duties as directed by the Executive Chef.