An executive sous chef's duties include supervising and coordinating every aspect of food production and ensuring a high level of quality and service for the front and back of the house. They typically work in high-end dining establishments, and the work can be both physically and mentally demanding.
The executive sous chef is generally second in command in the kitchen and answers to the executive chef. They supervise other chefs and kitchen staff, coordinating their efforts and dealing with any scheduling and interpersonal conflicts that may arise. Other duties for the executive sous chef include ensuring health and safety standards are followed, making sure the staff adheres to food costs by ensuring staff use the proper amount of ingredients when preparing a given dish, planning the menu, training sous chefs, and participating in meal preparation. The hours for a executive sous chef are often long, and schedules are planned according to the needs of the restaurant.
Executive sous chefs generally start their careers by attending culinary school and taking entry-level careers in a restaurant. It isn't unusual for a executive sous chef to begin their career by doing preparatory work and working their way up to a sous chef position. Working as an executive sous chef is a vital step on the way to becoming a chef and allows the executive sous chef to learn and master food preparation, as well as develop their own creativity.
Executive Sous Chef Tasks
Analyze inventory, staffing, and budget data to forecast and identify trends.
Oversee quality control for ingredients, finished products, and facilities.
Prepare food for special events and ongoing operations.
Supervise and train staff to ensure quality, timely, and within budget delivery.