executive sous chef Job Description Template
Our company is looking for a executive sous chef to join our team.
Responsibilities:
- Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef;
- Ensure consistency in quality of dishes at all times;
- Support brand standards through the training and assessment of your team;
- Knowledge of activities in other departments and implications;
- Ensure resources meet business needs through the effective management of working rotas;
- Manage food cost controls to contribute to Food and Beverage revenue;
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team;
- Ensure compliance with food hygiene and Health and Safety standards;
- Contribute to menu creation.
Requirements:
- Approaches food in a creative way;
- Strong supervisory skills;
- Strong Junior Sous Chef or previous Sous Chef Experience;
- Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience;
- Proof of continuing education translated in certificates or letter of participation in specialized courses;
- Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred;
- Thorough knowledge of food preparation, presentation and preservation procedures;
- Flexible in terms of schedule (must be willing to work early in the morning and open to overtime work; 6-day work week);
- With experience of leading a team;
- Sound knowledge of standard recipes and food cost management, food safety, hygiene and sanitation practices, inventory management and budget control;
- At least 2 years of experience in bread and pastries production or any related role in a commissary/central kitchen;
- Strong administration and organizational skills;
- Leadership skills;
- Problem solver and resourceful;
- Can carry heavy loads (e.g. flour sacks) and is physically fit.