Executive Sous Chef at Olusegun Obasanjo Foundation

Manages all aspect of kitchen operation, including keeping food costs in line with Executive Chef’s and Organizational standards, managing labor costs for culinary staff, ensuring quality food product and meeting customer satisfaction standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Responsible for all aspects of meal preparation, sanitation and general upkeep of the kitchen and banquet areas.
• Directly supervises the kitchen staff members to include cooks, prep cooks, utility workers and dish room staff.
• Manages and is responsible for quality assurance and portion control of all food products.
• Prepares and cooks menus items. Works in Line with all cooks Daily.
• Assists the Executive Chef with ordering, inventory, menu preparation, create and test recipes, techniques for food preparation and presentation which ensures consistent high quality, minimize food costs, and exercise portion control over all items served.
• Take full charge of operations when Executive Chef is off or on vacation.
• Manages food cost, labor cost, and keep abreast of average sales per person on menu items.
• Plans and prices menu items, run menu costing, order supplies, and keep records and accounts.
• Expedites and ensures that all orders are filled and sent out of the kitchen properly and timely.
• Maintains good relationships with vendors and suppliers community.
• Works with Executive Chef in  maintaining inventories accuracy
• Ensures that food is rotated properly.
• Ensures proper sanitation of food preparation areas.