Executive Sous Chef

Job description

Job Description Supervises the culinary team in meal preparation. Prepares all food items appropriate for each meal period. Plans the menu and is responsible for food production sheets. Job Responsibility: - Promotes Culinary department goals by selecting, motivating, and training capable team members. - Leads the activities of assigned Culinary team members by communicating and providing guidance toward achieving department objectives. Supervises, hires, trains, disciplines and evaluates the performance of staff. Provides training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures, etc. Ensures performance appraisals are completed in a timely manner. - Prioritizes, schedules, assigns and monitors work to optimize preparation of foods to meet the menu requirements; develops, selects and standardizes production recipes; establishes presentation techniques and quality standards (i.e. food taste, temperature, appearance, volume, etc.). - Plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information; develops recipes and plans menus for patients, cafeteria and catering...