Sub-Department: Management
Reports To: Executive Chef
Direct Reports: All Culinary Staff
The primary responsibility of the Executive Sous-Chef is to assist the Executive Chef to maintain an efficient operation of all food production areas by constantly analyzing the quality and cost of food productions.
Essential Duties and Responsibilities
Operational
Training & Development
Financial
Safety Responsibilities
Resources
Other Duties and Responsibilities
Knowledge, experience, skill, and/or ability
Required
Preferred
Required computer skills
Education/experience/certifications
Other Skills:
Math Ability:
Reasoning Ability:
Work Environment & Physical Demands:
Vision Requirements: