Overall supervision of entire Hot Food department which include:
?? Work with kitchen staff to produce high quality products on a consistent basis.
?? Interface and efficiently react to Customer/ Executive Chef requirements.
?? Implement customer specific menu items.
?? Maintain HACCP standards.
?? Culinary Quality & Menu Adherence
?? Production planning and management
?? Employee Scheduling and Training
?? Food Cost Improvements
?? Food Safety
?? Menu development when required and other daily operation needs. Able to create a vision for the department
?? Experienced Sous Chef with high volume production environments.
?? Strong management and productivity improvement skills.
?? Complete understanding of HACCP standards of food production.
?? Proven track record successfully handling customer issues and requests.
?? Read, write, understand, and communicate in English.
?? 2 years minimum experience.