Executive Sous Chef

SUMMARY

Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties for a 200-seat restaurant and 30,000 square feet of event space.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Trains and develops workers in specific job, safety, guest satisfaction and KHC/franchise policies/procedures.
• Assists the Kitchen Manager in inventorying and purchasing food, restaurant and kitchen supplies per purchasing guidelines.
• Assists the Kitchen Manager in menu development, controlling labor and food costs.
• Gives instructions to cooking personnel in methods of cooking.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Monitors food quality and presentation to ensure guest satisfaction and franchise standards.
• Assumes responsibility for kitchen in absence of Kitchen Manager.