Our Sous Chefs operate in an integral role in the kitchen following the outlines, specifications, and guidelines. Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience. Other important qualities include: 1) Respect for guests and one’s team; 2) Strong communication skills; 3) Business Sense; 4) Passion for coaching, training, and developing one’s team; 5) Enhanced, hands-on leadership skills.

Responsibilities:

· Assist in the preparation and design of appetizers, entrees, and desserts.

· Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines.

· Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one’s team.

· Ensure the kitchen operates in an efficient, timely manner that upholds company standards.

· Comply and enforce federal and state-specific health department standards.

· Maintain an approachable, patient, and positive attitude in working with one’s Front of House and Back of House team.

· Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.)

Qualifications:

· Minimum of one year of previous Sous Chef experience in an upscale, scratch cooking kitchen.

· Ability to provide excellent professional references from former supervisors.