The Executive Sous chef is in full charge of all kitchen and culinary operations in the chef’s absence. In extremely large properties the Executive Sous Chef may actually perform the duties understood under Executive Chef including banquet planning supervision, ordering, all supervision, training, etc. Depending on the property, the Executive Sous Chef may either be hands on or have extensive office dutie

 Prepares daily production list. Ensures that all stations remain stocked before and during the meal period. Verifies that kitchen staff follows all recipes and portions servings correctly. Keeps kitchen, dish, and storage areas clean and organized. Places food and supply orders as directed. Receives product be verifying invoice and freshness of merchandise. Hires and trains employees to company standards. Sets excellent customer service and work examples. Actively participates as a member of the management team. Manages staffing levels throughout shift. Oversees kitchen labor and food cost to budgetary requirements. Performs additional responsibilities, although not detailed, as requested by the Chef at any time.

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