Executive Sous Chef
Job in
Virginia, St. Louis County, Minnesota, 55792, USA
Listing for:
Confidential Jobs
Full Time
position
Listed on 2026-02-06
Job specializations:
-
Restaurant/Food Service
Catering, Food & Beverage, Cook & Chef, Hotel Kitchen
Salary/Wage Range or Industry Benchmark: 85000 - 90000 USD Yearly
USD
85000.00
90000.00
YEAR
Job Description & How to Apply Below
This range is provided by Confidential Jobs. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range
$85,000.00/yr - $90,000.00/yr
Job Summary
The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix.
Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.
Main Duties and Responsibilities:
Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer;
Chefs, cooks, and team leaders; minimize waste through portioning, over boarding over-production, and inventory control.In the absence of the Executive Chefs as the Culinary Lead for the unit.Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer.Understands menu and product specifications and ensures menu employee training is completed.Ensures waste is minimized through oversight of proper portion and production management with all chefs throughout the production areas. Using a “Pull System”, ensures accurate and timely inventories are completed so requisitions are based on demand.Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.Acts to identify and resolve problems, completes timely audits, and serves as a “Change Agent”.Assists as the support lead for menu presentations works with the Executive Chef to ensure products, production, and costs are efficiently managed and all variances are noted.Responsible for coaching, counseling, and preparing corrective action for employees.Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.Ensures meal cycles are communicated in a timely and accurate basis. Monitors yields of products to ensure maximum usage.Works with management staff to improve performance of the unit.Training & Development
Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.Assists in the development and training of cooks as required.Responsible for culinary employee onboarding and retention.Completes all company required training including but not limited to Serv Safe Sanitation Manager Certification.Products
Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns;…
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