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.
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: