The Executive Sous Chef will be familiar with all the daily operations of the kitchen and must be able to perform any task in the kitchen as needed. Sous Chef will act as the intermediary between the kitchen and wait staff; strong leadership and communication abilities are a must.

ESSENTIAL FUNCTIONS

Responsibilities:

•Planning and directing food preparation.

• As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly.

• The Sous Chef must be a problem solver, ready to come up with on-the-spot solutions for problems that may occur in the kitchen.

Expediting

• The Sous Chef will serve as the expediter for the kitchen.

• He/she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.

Quality Control

• The Sous Chef is responsi...