Executive Sous Chef

• Maintain complete knowledge of, and ensure staff compliance with, all 

applicable company and regulatory policies and procedures. 

• Establish daily staff priorities and assigns production and prep tasks to 

staff to execute. 

• Ensure menu items are prepared following recipes and yield guidelines. 

• Promote positive guest relations at all times; resolve guest complaints in an 

appropriate and timely manner. 

• Conduct frequent walkthroughs of each kitchen area and direct respective 

personnel to correct any deficiencies. 

• Develop new menu items, test and write recipes. 

• Oversee and direct the training of new hires in specified phases of the 

kitchen operation. 

• Maintain an on-going training program for existing staff. 

• Responsible for personnel-related matters including but not limited to 

interviewing, hiring, scheduling, training, coaching, evaluating, promoting, 

counseling, and discharging.