Bay Gardens – Executive Sous Chef Deadline than Monday 12th February 2018.

sponsored advertisement
sponsored advertisement

Bay Gardens - Executive Sous Chef

Department: Kitchen
Job Title: Executive Sous Chef
Reports To Food & Beverage Director
Position Summary
The Executive Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Duties And Responsibilities Include

  • Manage daily production, preparation, and presentation of all food/beverage to ensure a quality product.
  • Manage and motivate kitchen staff. Train new kitchen employees. Ensure that all kitchen workers are performing at the level required by a professional kitchen.
  • Create and manage kitchen staffing schedule.
  • Monitor, analyze and control labor and food costs. Ensure budgets are met while quality is maintained/improved.
  • Ensure food leaving the kitchen is of the highest quality and presented in an attractive manner.
  • Assume responsibilities of Executive Chef in his absence.
  • Manage food purchasing and storage.
  • Establish strict adherence to a safe and hygienic kitchen environment according to state and local authorities.
  • In conjunction with Executive Chef, develop new recipes and menus. Produce creative foods with fresh and quality ingredients.
  • Maintain the integrity of recipes.
  • Stay current with today’s food trends.
  • Complete daily food orders based upon scheduled banquet events and projected levels of business.
  • Maintain effective working relationships with food and beverage management and staff.
  • Conduct regular inspections of the entire kitchen/dishwashing areas, coolers, and all equipment, and promptly act tocorrect any deficiencies found.
  • Other duties as assigned.


  • Fair and firm management abilities with high influencing skills.
  • Strong administration skills.
  • Creative and innovative.
  • Strong knowledge of food and beverage.
  • Hands-on approach to all operational aspects.
  • Excellent communication skills and computer skills.
  • Initiative and Self-motivated.
  • Ideal training and coaching skills.


High school graduate or equivalent and a foundation degree in culinary arts would be an asset.
Minimum of 2 to 5 years’ experience in a supervisory role within the kitchen of a high-volume, full-service restaurant is required.
Applications may be sent to no later than Monday 12th February 2018. Only suitably qualified applicants may be contacted for interview.

Leave a Reply

Your email address will not be published.