Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Supervises daily operations of kitchen.Preparing meals and food to meet the specifications of guests in a timely mannerProperly measuring kitchen ingredients and food portionsEnsuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirementsUsing kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparationManaging the kitchen inventory and ensuring supplies are fresh and of high qualityEnsuring proper food temperatures when cooking and proper storage afterwardKeeping the workstation and kitchen equipment clean, organized and sanitizedTaking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Requirements/Responsibilities
· Minimum 2 years’ experience as a Sous Chef.· Open availability including weekends, evenings and holidays.· Flexible and willingness to adapt to ongoing changes.· Able to inspire, motivate, and develop employees.· Proven track record in building high-performing teams.· Professional and confident verbal and written communication with guests, employees and ownership.· Have an interest in hospitality.· Must be flexible and team oriented.· Ability to work under pressure with grace and ease.· Available to work evenings and weekends.· Ability to multitask, efficient and a fast worker.· Able to lift up to 50 lbs. occasionally.Benefits:We’re proud to offer exceptional wages, dining benefits, a 401k plan, a schedule set two weeks in advance and a chance to work and grow in one of the most dynamic restaurant groups in the country