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Executive Sous Chef

Employer
Saint Germain Catering
Location
Vienna, VA
Closing date
Feb 20, 2019

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Industry
Restaurant
Function
Food Service, Chef
Hours
Full Time
Career Level
Experienced (Non-Manager)
Executive sous chefs run commercial kitchens. They have culinary, leadership, and human resource skills. Along with the executive chef, executive sous chefs do everything necessary to ensure a dining establishment operates at maximum efficiency. This is a job for people who love food. Executive sous chefs are always on their feet and busy throughout their shift. Employed by dining establishments and cruise ships, they may have slightly different responsibilities and areas of knowledge depending on the type of dining establishment. Executive sous chefs generally specialize in a type of cuisine. Executive Sous Chef Duties and Responsibilities Making sure a commercial kitchen operates efficiently involves a mix of culinary and supervisory tasks. We researched dozens of executive sous chef job descriptions to come up with the following list of executive sous chef duties and responsibilities: Collaborate with Executive Chef on Menu Planning Executive sous chefs help the executive chef plan the core menu and daily specials based on current food inventory, staff capabilities, and customer feedback. Supervise Chefs and Food Preparation Workers Executive sous chefs manage the kitchen employees. They are responsible for giving directives to line cooks, food prep workers, and waitstaff. This involves disciplining workers as necessary. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all kitchen and waitstaff follow these regulations. Hire and Train Kitchen Staff In many dining establishments, there is no official human resource department. Instead, the executive sous chef handles the human resource functions. The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Check Freshness of Food and Maintain Supplies One of the most important duties of the executive sous chef is creating and following a regular daily routine to check the freshness of all perishable items. This requires a keen attention to detail and strong organizational skills. Executive sous chefs are also responsible for ordering and facilitating the delivery of food and supplies. Executive Sous Chef Skills Commercial kitchens are hectic, especially during busy dining hours. Running a commercial kitchen requires successful executive sous chefs to possess the ability to think on their feet and make quick decisions under pressure. Sometimes this means hopping on the line to help out the line cooks or doing other tasks that are technically below their job description. Versatility combined with leadership skills and the ability to remain calm in a chaotic environment are the trademarks of a good executive sous chef. Additionally, executive sous chefs need the following skills to find employment: Collaborating with the executive chef to create menu options and daily specials based on expertise with specific cuisines Managing finances and resources With a strong attention to detail, making sure hygiene and food safety standards are met in all stages of food preparation Following a strict regimen to check freshness of food and ordering supplies as necessary Overseeing the control and maintenance of all equipment and report any damages or malfunctions doing the necessary follow up Displaying good team spirit and organization skills for an efficient flow of production Produce high-quality dishes Create tasting menus for clients interested in contracting the food for different events Executive Sous Chef Tools of the Trade Executive sous chefs should familiarize be familiar with the following: Commercial Kitchen Equipment - such as commercial stoves, grills, ovens, fryers, broilers, and other specific machinery used for cooking Computers and computer software programs - MS Office, POS, and restaurant management software to keep in touch with the providers via the internet, to introduce information on the computer, to manage inventory, etc. Executive Sous Chef Education and Training Most executive sous chefs complete an associates or bachelor's degree in culinary arts from a school accredited by the American Culinary Foundation. They learn all of the basic culinary techniques, as well as advanced techniques relevant to their specialization. They also receive a fair amount of on-the-job training.

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