The Sous Chef is responsible for planning and directing food preparation in the kitchen, under the direction of the Executive Chef and/or Executive Sous Chef. 

Essential Functions

• Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
• Responsible for food costs and labor costs in the assigned restaurant.
• Monitor and ensure that standard kitchen operating procedures are met.
• Work with Executive Chef on developing new menu items, tastings and staying on top of trend
• Oversee the line during service while monitoring cooks’ progress and flow of service
• Support and manage prep for service; ensure all prep items and recipes are made to standard
• Supervises hourly back of house staff and fills a role on the line or expo as needed.
• Schedules staff per business needs, files reports and monitors time & attendance as needed
• Manage inventory and costs with the Executive Chef
• Performs other duties as assigned.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

• Degree from Culinary Arts school is preferred; may substitute additional experience for education.
• 3 years of Kitchen Management.
• Prior experience in menu creation, recipe writing and coaching/training.
• Excellent written and verbal communication and problem-solving skills
• Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
• Exceptional communication and supervisory skills