Description

The Sous Chef will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include employee development, responding to customer issues, and developing new menu options. You should have excellent communication skills with a progressive culinary background and solid fundamental cooking techniques and kitchen management.

Essential Duties and Responsibilities:

Collaborate with the Executive Chef on menu creation and execution

Develop and mentor a diverse hourly staff

Create and maintain systems and procedures for the back of house

Influence profitability by carefully monitoring labor and food cost

Demonstrate high standards and personal accountability

Requirements

Qualifications:

2-3 years kitchen experience in a relevant high-volume establishment

Prior experience in event catering

Prior experience in training and mentoring kitchen staff

Physical Requirements:

Prolonged periods standing and preparing and cooking food.

Must be able to lift up to 25 pounds at times.

Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

The Stovall House is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.