Task Force Executive Sous Chef

The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Execuitve Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.