Executive Sous Chef

Scope of Work

: Manage, schedules, assigns, trains, disciplines, and monitors the work of culinary and stewarding hosts (cooks, stewards and purchasing), participates in the preparation of foods as required.
Instructs hosts in new methods, techniques, and procedures in fine dining preparation.
Coordinate culinary activities with other resort supervisors and managers as required; plans and manages the host meal program.
Evaluate the quality of raw food and finished products with attention to presentation and quality.
Effectively maintain sanitation code adherence in all areas of kitchen and storage.
Must be able to effectively delegate and execute orders given by the Executive Chef
Assist and creates menu and meal planning and maintains portion and food cost controls. Works closely with the Executive Chef to develop seasonal a la carte menus, holiday menus and special event menus as required.
Develop daily specials in accor...

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