Executive Sous Chef Job Description Example

By | October 25, 2015
Executive Sous Chef job description, duties, tasks, and responsibilities

Executive Sous Chefs oversee all kitchen activities.

Executive Sous Chef Job Description Example

What Does an Executive Sous Chef Do?

The executive sous chef is in charge of the kitchen and is responsible for overseeing all the activities that get played out there.

His/her job description entails managing the kitchen and monitoring food preparation, delivering and presentation throughout the opening hours of the restaurant.

His/her role also involves controlling activities at service times for meals, be it the first meal of the day, lunch or dinner.

The executive sous chef is required to report to the Executive Chef on the activities of the kitchen, since the executive chef may not always be available in the kitchen to directly monitor activities.

He/she has the duty of coordinating all the sections in the kitchen. Sections like the Crew Kitchen, the Toscana Restaurant, the Polo Restaurant, all Cold kitchen and Hot kitchen sections are under his/her watch.

Efficient running of kitchen operations is the main responsibility of the executive sous chef and he/she is required to oversee food preparation and ensure their appropriate presentation to clients.

He/she has the duty of analyzing level of quality of food prepared before such food gets to the clients. All food preparations are expected to be in line with restaurant’s recipes.

The executive sous chef is expected to keep his/her ears close to the ground to get wind of new recipe and present such to restaurant management for approval prior to implementation.

Top quality must be maintained in foods prepared and the sous chef must ensure this. He/she must take charge and control how foods are served to clients.

They are equally required to provide training and retraining for kitchen staff members requiring such.

It is the duty of the sous chef to ensure other kitchen staff members adhere strictly to the recipe and food-preparation standards laid out by the executive chef.

The executive sous chef is usually required by many organizations to act along with Assistant Food Manger to get various tasks accomplished, like re-enforcement, regulation training, equipment control, and inventory.

He/she supervises the kitchen’s re-positioning process and this ensures ingredients are utilized judiciously.

Executive Sous Chef Job Description Example

The executive sous chef is expected by the organization to perform a number of duties, which have been presented in the job description example below:

  • Provide assistance to executive chef in all ramifications
  • Oversee kitchen operations, which must be done in accordance with the organization’s standards
  • Update the work schedule to be assigned to each cook.
  • Ensure junior chefs adhere strictly to recipe review program of the organization
  • Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
  • Attach recipe review and culinary check list to culinary package for management reviews
  • Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
  • Be available to oversee loading and to control fresh fish quality
  • Ensure proper storage of fresh products and other food items
  • Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
  • Provide the all-important training to newly recruited cooks and take note of how they progress
  • Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management
  • Communicate with the Provision section daily, ensuring perishable items are used up timely enough
  • Carry out consistent check up of coolers to ensure unexpected shortage is avoided
  • Closely monitor process of food preparation
  • Make use of special form provided by management to record all food leftover
  • Provide food requisitions daily to the provision office to ensure adequate provisions are made for next day’s cooking

Executive Sous Chef Resume Preparation

Getting a new job as an executive sous chef will require submitting a resume to employers for them to be able to properly assess your suitability for the job. You can use the duties and responsibilities highlighted in the job description sample above to prepare the professional experience section of the resume.

Requirements – Skills, Knowledge, and Abilities – For Executive Sous Chef Job

The executive sous chef must meet up with some requirements in order to get employed, including possessing certain abilities and skills, and having some level of education. Some of the requirements are:

  • High school degree or its equivalent
  • Graduate courses in cooking and safety information are added advantage
  • Minimum of 10 years working experience as chef
  • Ability to manage and control other members of kitchen staff
  • Ability to direct and plan food preparation
  • Readiness to discipline any under-performing kitchen staff
  • Ability to impact knowledge into junior kitchen staff if such need arises
  • Experience in schedule creation to ensure kitchen receive adequate manning
  • Ability to provide consistent food quality