Executive Sous Chef

• Maintain complete knowledge of, and ensure staff compliance with, all applicable company and regulatory policies and procedures. • Establish daily staff priorities and assigns production and prep tasks to staff to execute. • Ensure menu items are prepared following recipes and yield guidelines. • Promote positive guest relations at all times; resolve guest complaints in an appropriate and timely manner. • Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies. • Develop new menu items, test and write recipes. • Oversee and direct the training of new hires in specified phases of the kitchen operation. • Maintain an on-going training program for existing staff. • Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.