Executive Sous Chef

Job Description
Responsible for the front-line management of the kitchens and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinate the purchases of all food and develops menus, maintaining approved food costs and labor costs.
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.