Executive Sous Chef

Summary:

Responsible for overseeing day to day operation of the main production kitchen and within corresponding venues.

Responsibilities:

Practices and ensures Legend’s Catering standards of hospitality at all times while on premises.

Maintain proper inventory (including ordering and requisitioning of day to day product based on pars derived from history and projections).

Minimizes waste by controlling usage and following preset portioning.

Maintain a Sanitary work environment using HACCP guidelines, labeling, and FIFO.

Maintains organized and sanitary workstation at all times.

Maintains proper storage and rotation of product.

Properly labels and dates food items for storage.

Responsible for enforcing company policies/guidelines.

Control food quality, portioning, and preparation pars.

Ensure all recipes are being followed.

Assigns any and all food preparation.

Oversee all kitchen staff.

Assist in hiring, training and managing BOH staff on sanitation, line set up, greeting and servicing the customer.

Ensures all kitchen guidelines are followed at all times. …