Job Title: Executive Sous Chef Reports To: Executive Chef

This position is responsible for managing the culinary operations of the Museums Food & Beverage

team. The Executive Sous Chef is responsible for supervising the culinary staffing, safety & sanitation

and exceptional customer service while meeting business unit financial objectives.

· Staff Leadership & Supervision 

· Sets the standard of excellence and act as an exemplary role model for the staff by exhibiting a

highly professional attitude.

Provides ongoing, hands-on and lead-by-example training to ensure all staff is fully aware of

expectations of their position, department standards, policies and procedures. Evaluates success of

your training and modify as required to heighten staff capabilities.

Manages staffing expense to meet labor/personnel budget.

makes daily prep sheets.

supervises the execution of food production ensuring that recipes are

followed and adjusted to correct production levels.

Responsible for all labor schedules for Daily Food Service Culinary ensuring accuracy.
Ensures that the Executive Chef is fully knowledgeable of staffing plans.

Fully utilizes product and minimizes waste to achieve food cost objective.
Achieves financial goals for the assigned area without compromising food or beverage quality and

service.
Responsible for supervising all labor schedules including Daily Food Service Culinary and Catering

Evaluates planned to actual labor on-going to gain

accuracy in future estimates and meet labor operating margin goal.

Manages overall inventory and provide on time accurate inventories.
High School Diploma or equivalent required; Culinary degree preferred.

experience supervising kitchen operations and menu development required. experience in high volume

catering and restaurant production required.

experience in training and directing a kitchen staff twenty or more required.

Ability to secure Serve Safe Certification.
Basic proficiency with Microsoft Office suite required.