Summary/Objective
The Executive Sous Chef is responsible for all culinary activities for the restaurant, under the direction of the Executive Chef. They will assist in ensuring the flow of service is efficient and smooth. The Executive Sous Chef will have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. A key responsibility will be mentoring, training, and disciplining BOH Staff (sous chefs, line cooks, prep cooks, etc.)
Essential Functions
Supervisory Responsibility
This position manages all restaurant Sous Chefs and hourly BOH staff and is involved in the planning, hiring, training and development of kitchen staff.
Physical Demands
The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking .
Required Education and Experience
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