Job Category: Exempt

PCLS: 30396

Salary Grade: F

Summary

Incumbents in the Executive Sous Chef position are entrusted with leadership responsibilities including planning meals, procuring food supplies, producing meals, coordinating and guiding the work of kitchen personnel, and ensuring that food preparation is economical and complies with quality standards.

Distinguishing Characteristics

The Executive Sous Chef is distinguished from the Sous Chef in that incumbents in the Executive position are responsible for food production, under the direction of a Chef de Cuisine or Executive Chef, in a major unit within Dining Services.

Reporting and Supervisory Responsibilities

The Executive Sous Chef reports to the Chef de Cuisine and/or an Executive Chef. This classification supervises hourly employees and/or may supervise other culinary staff including Culinarians and Sous Chefs.

Typical Functions

1. Prepares and presents food and/or instructs and guides cooks and kitchen staff in the cooking and presentation of food.
2. Supervises sanitation and safety to ensure standards and regulations are followed.
3. Cleans, santizes and maintains work areas, utensils, and equipment.
4. Assists the Chef de Cuisine and/or Executive Chef with inventories, cost controls, requisitioning, and issuing supplies and equipment for food production.
5. Attends to day-to-day problems concerning food and food supplies; detects and ensures disposition of spoiled or unattractive food as necessary.
6. Inspects supplies, equipment, and/or work areas to ensure conformance to established standards.
7. Determines production schedules necessary to ensure timely delivery of services.
8. Reviews recipes and evaluates processes in order to continuously improve the effectiveness and quality of products being produced.
9. Creates menus. Researches new menu items for implementing into menu rotation; paying attention to current food trends and customer demands.
10. Provides feedback to employees for development and retention.
11. Review opportunities for career progression within the organization and discusses and recommends Professional Development programs with culinary staff.
12. Performs miscellaneous job-related duties as assigned.

Knowledge, Skills, and Abilities

1. Knowledge of supplies, equipment, and/or services ordering and inventory control.
2. Ability to monitor and/or maintain quality control standards.
3. Ability to understand and follow specific instructions and procedures.
4. Ability to lead and train staff and/or students.
5. Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
6. Knowledge of organizational structure, workflow, and operating procedures.
7. Ability to read, understand, follow, and enforce safety procedures.
8. Knowledge of food preparation and presentation methods, techniques, and quality standards

Minimum Qualifications

Four years of applicable Culinary experience OR two years of Culinary Arts training plus two years of experience is required.

Work Environment and Physical Requirements

This position requires moderate physical activity. Employees must have sufficient strength to perform the duties and responsibilities of the position including moderate lifting (up to 50 pounds), walking, bending, stooping, kneeling, and squatting. This position requires nearly continuous standing, repetitive hand motions, and reaching overhead. Employees may be exposed to unusual elements including extreme temperatures, dust, fumes, smoke, unpleasant odors, and/or loud noises.

Disclaimer

This position description indicates the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to the position.