Summary:The Sous Chef will be responsible for the overall daily operation of the Kitchen, as well as responsible for the food and food-related costs, procedures, quality, and all back-of-house labor percentage budgets. Responsibilities:Ensures all recipes are consistent in quality, appearance and production timeframes are adhered to for all items produced.Ensuring opening and closing procedures for kitchen staff are completed.Schedules team members within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.Track and manage the inventory, preparing and ordering all items for kitchen.Manage the labor daily in the labor management system.Oversee the team member hiring, training, and continued development.Monitor equipment maintenance and condition.Address team member and guest concerns and provide support in escalating situations.Conduct annual performance reviews for the kitchen line team members.Monitors all kitchen areas to ensure that all Health and Safety guidelines are in place and being followed and ensure OSHA codes and policies are followed at all times.Maintain complete knowledge of and comply with all departmental policies, procedures and Cosm standardsOpen and flexible schedule with the availability to work weekends and holidays as necessary Qualifications:Culinary school graduate or related training requiredMust possess applicable state/local licenses and certifications3 years of high-volume kitchen experience2 years in kitchen managementMust be able to lift, stand, and bend for extended periods of time.Must be able to bend and lift up to 50 lbs.Exposure to hot kitchen elements or cleaning materialsStrong leadership skills to manage and motivate the teamMust have excellent written and verbal communication skills and the ability to mulit-taskThe annualized base salary range for this position in California is $67,000-$70,000. The base salary offered will factor in internal equity and may also vary depending on the candidate’s geographic region, job-related knowledge, skills, and relevant experience, among other factors.