Executive Sous Chef-Pawleys Plantation

• Create schedules for kitchen staff to ensure optimum resource management and speed.

of service.

• Training, supervising, and delegating new and existing staff on the preparation, arrangement,

 and plating of dishes from the menu.

• Ensure all staff members adhere to culinary and safety standards.
• Design new menu choices based on seasonal ingredients and customer requests.
• Track, record, and replenish inventory as needed.
• Acts as Manager in Training for Executive Chef.
• Delegates responsibility to all kitchen and front of house staff.
• Hold all employees accountable for food and timelines.
• Cross train kitchen staff on multiple stations.
• Assist Executive Chef with pricing menu items and product ordering.
• Maintain cleanliness throughout the work area.
• Research new developments in local cuisine and apply knowledge to new menu item introductions.
• Maintain a professional environment with staff members.
• Perform Administrative duties including coaching fellow associates as well as assisting HR in hiring

 and providing training.

• Perform all duties of grill attendant and line cook.