Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef
Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets
Ensuring proper inventory control and ordering practices are utilized
Assist the Executive Chef in meeting or exceeding goals as identified through employee engagement surveys.
Leading initiatives to guarantee Guest Satisfaction Scores are overachieved
Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
In conjunction with other leaders, the Executive Sous Chef will ensure the kitchen is maintained in optimum condition
Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
Instrumental in running a department that meets Health & Safety committee objectives
Lead the kitchen in the absence of the Executive Chef
Will be the key player in menu development and implementation of menus with consideration to concept, food trends, Guest Satisfaction results & food cost
Actively involved in kitchen and department head meetings