Executive sous chef

Supervising and Managing Kitchen Staff

• Oversee and guide kitchen personnel, including line cooks, prep cooks, and other kitchen staff.
• Assign tasks and ensure that kitchen staff are properly trained, motivated, and working efficiently.
• Monitor performance and provide constructive feedback to team members.
• Step in and help with cooking and food preparation when necessary.

2. Ensuring Consistent Food Quality

• Ensure that all dishes are prepared according to established recipes, standards, and presentation guidelines.
• Work closely with the Executive Chef to maintain or improve the restaurant's menu and food quality.
• Taste test dishes and inspect food preparation techniques to ensure consistency and excellence.
• Address any quality control issues that may arise during food service.

3. Inventory and Ordering Supplies

• Help manage inventory levels and ensure that kitchen supplies and ingredients are well-stocked.
• Work with the Executive Chef to forecast inventory needs based on menu planning, events, and restaurant demand.
• Assist with placing orders for food, beverages, and kitchen equipment, ensuring timely deliveries and proper storage.
• Keep track of product quality and manage the use of perishables to reduce waste.

4. Kitchen Organization and Cleanliness

• Maintain a clean, safe, and organized kitchen environment in accordance with health and safety standards.
• Oversee the daily cleaning schedules for the kitchen, including equipment, work surfaces, and storage areas.
• Ensure compliance with local health codes and regulations (e.g., temperature control, sanitation practices).
• Enforce cleanliness standards and ensure that kitchen staff adhere to them.

5. Menu Planning and Development

• Collaborate with the Executive Chef to develop and revise menu items based on seasonal ingredients, customer preferences, and culinary trends.
• Assist with menu costing and pricing to ensure profitability without sacrificing quality.
• Provide input into the development of specials and new items for the menu.

6. Cost Control and Budget Management

• Help monitor food costs and labor costs to ensure that the kitchen is operating within the assigned budget.
• Work with the Executive Chef to control waste, manage portion sizes, and optimize resource usage.
• Help analyze and adjust menu pricing or ingredients based on cost fluctuations.

7. Health and Safety Compliance

• Ensure kitchen staff adhere to proper food safety protocols and hygiene standards.
• Maintain food safety certifications for staff and ensure adherence to all local and federal regulations.
• Regularly inspect food storage areas to ensure products are stored correctly and are safe for consumption.

8. Supporting Executive Chef

• Act as the right hand to the Executive Chef, filling in for them during their absence.
• Take charge of kitchen operations during busy periods or events when the Executive Chef may be unavailable.
• Provide insight and suggestions for improvements to kitchen processes, efficiency, and operations.

9. Handling Customer Complaints (If Necessary)

• Address customer concerns or complaints regarding food quality, presentation, or dietary needs.
• Collaborate with front-of-house staff to ensure a smooth dining experience for guests.

10. Training and Mentoring

• Train new kitchen staff on cooking techniques, kitchen protocols, and safety practices.
• Encourage and develop junior chefs and cooks through mentoring programs and on-the-job training.
• Foster a positive and professional work environment.