Executive Sous-chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Analyze operating costs and other data
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Additional information

Personal suitability

• Dependability
• Organized
• Reliability
• Team player

Benefits

Financial benefits

• Gratuities
• Group insurance benefits

Other benefits

• Learning/training paid by employer
• On-site recreation and activities
• Other benefits
• Variable or compressed work week
• Wellness program