We are looking for a passionate and enthusiasticSous Chef, with a strong work ethic, and an endless curiosity to learn and grow with our restaurant. This person will assist in teaching, modeling, and upholding the highest standards of: preparation, time management, food production, service execution, restaurant organization, and grace under pressure. Our ideal candidate is someone who can lead with compassion and empathy, while balancing the operational demands of the position.

This position reports to the Chef de Cuisine.
The responsibilities include (but are not limited to):

• Leading the culinary team, before, during and after service - making sure that the team is prepared and ready before, focused and performing during, and constructively looking for opportunities for improvement afterwards.
• Coaching and mentoring team members and cultivating an environment of development and continued education of our staff.
• Effectively communicating and providing direction to the team, prioritizing tasks and managing demands, so that all daily tasks are completed in a timely and seamless manner.
• Making sure that all stations are set up and prepared for a successful service.
• Overseeing quality and consistency in all food production and execution.
• Assisting in ordering and inventory management in accordance with par systems, as well as reviewing products on a daily basis to ensure quality is consistent with kitchen standards. 
• Assisting in the management of back of house team members, including: recruiting, hiring, scheduling, training new hires, and reviewing.
• Assisting in the creation and implementation of systems and procedures for maintenance and operational efficiency.
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards.
• Collaborating with the culinary team on menu development.
• Meeting with and coordinating with both front and back of house managers in order to be aligned to the overall goals and objectives of the restaurant and having a working knowledge of the financial demands of the operation.

Qualified Sous Chefs must be energetic, enthusiastic, and have a great attitude.

• At least 2 years of service experience (preferably in a Sous Chef role but not essential)
• Passion for creating an incredibly memorable guest experience through cooking
• Ability to handle multiple tasks in a fast-paced work environment effectively without losing focus on priorities and while maintaining a high level of quality. 
• Must be able to demonstrate an extensive knowledge of (and desire to continue learning) all aspects of cooking, including: sourcing of ingredients, methods of preparation, cooking techniques, etc.
• Food Handlers Card (Servesafe Manager Certificate a Plus) and a strong understanding, compliance, and enforcement of all best practices and procedures to maintain excellent restaurant hygiene conditions. 
• Proficient in Microsoft Office and/or Google Workplace
• Knowledge and/or experience with a wide variety of cuisine is a plus but not required

Physical Requirements:

• Ability to lift up to 25lbs if necessary
• Safely and effectively use all necessary tools and equipment
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant

Benefits offered: