The Executive Sous Chef reports directly to the Executive chef and/or Corporate Chef. The Executive
Sous Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house
including all culinary related responsibilities, budgeting, and staff management.
1. The Executive Sous Chef will operate as the right-hand chef to the Executive Chef in the culinary
leadership team. Working closely with the culinary staff and sous chefs in day to day kitchen
2. Working closely with Executive Chef to standardize recipes.
3. Maintaining food quality and ensuring guest satisfaction
4. Setting standards and maintaining food presentation quality at all times.
5. Ensuring that standard recipes are being followed at all times
6. Sourcing out new products and supplies to constantly develop menus
7. Constantly improving food production
8. Resolving any problems that arise in the kitchen and seizing control of a situation at a moment’s
9. Recruiting staff and monitoring their performance
10. Motivating staff and maintaining discipline at all times
11. Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and
termination of employees.
12. Responsible for inventory, purchasing and receiving of both FOH and BOH products.
13. Enforcing strict health and hygiene standards.
14. Cooperating with front of house management and service staff regarding service issues
15. Expediting during service
16. Building apprenticeship and staff development programs.
1. Proper guest service requires that the food is produced on a timely basis and that the servers
are well educated regarding the menu.
2. It is the Executive Sous Chef's responsibility to participate in service education through:
a. Daily line-ups;
b. Quarterly menu meetings; and
c. New server training programs
3. It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
4. The goal is to execute all tickets in twenty minutes or less.
1. It is the Chef's responsibility to meet the financial targets while achieving the food quality and
2. If there are structural reasons that the financial goals cannot be met without sacrificing food
quality of service, it is the Chef's responsibility to identify the problems and bring them promptly
to the attention of the General Manager.
3. Maintaining overall food & labor cost within budgetary guidelines
4. Ensuring overall profitability of kitchen
5. Managing kitchen staff to maintain goals
1. Maintain a high level of cleanliness in the kitchen facilities.
2. It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep
kitchen, dish area, stairs, walk-in and downstairs prep area.
3. The Chef should make the appropriate assignments within his staff.
1. Assists the General Manager in supervising all kitchen employees. Is responsible for the overall
direction, coordination, and evaluation of this unit.
2. Work with Executive Chef to instill company culture, build morale and create an ongoing
positive work environment, using established as well as newly developed initiatives.
3. Carries out supervisory responsibilities in accordance with the organization's policies and
4. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and
directing work; appraising performance; rewarding and disciplining employees; addressing
complaints and resolving problems.
5. Use the Employee Handbook in understanding the consistent manner of communicating rules
and regulations to our team.
1. Degree in Culinary Arts
2. 4 years management experience as a Restaurant Chef, Executive Sous Chef or Executive
3. Food Safety/Manager Certification
4. Customer/Client Focus Expertise in food product, presentation, quality and preparation
along with menu concept and design.
5. Ability to read and interpret documents such as safety rules, operating and maintenance
instructions, and procedure manuals.
6. Ability to write routine reports, purchase orders, menus and correspondence.
7. Ability to communicate to groups of customers or employees of the organization.
8. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers,
common fractions, and decimals. Ability to compute rate, ratio, and percent.
9. Ability to solve practical problems and deal with a variety of concrete variables in situations
where only limited standardization exists.
10. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule