Executive Sous Chef
Responsibilities:
- Supervision and Training: Assist in hiring, training, and mentoring kitchen staff; oversee daily operations and adherence to standards.
- Menu Planning: Collaborate with the Executive Chef on menu design and updates; ensure quality in taste and presentation.
- Food Preparation: Participate in meal preparation and oversee food production processes for efficiency.
- Quality Control: Monitor food quality and presentation; conduct checks on food storage and cleanliness.
- Inventory Management: Manage inventory levels, order supplies, and conduct audits to maintain stock.
- Compliance: Ensure adherence to health and safety regulations and implement food safety practices.
- Leadership: Serve as a point of contact in the Executive Chef's absence; promote teamwork and a positive work environment.
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