Position Description:
Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant.

• Personally and alongside staff, prepare meals according to established recipes and standards.
• Responsible for supervising and directing the work of the kitchen staff in assigned restaurant.
• Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.
• Requisition stock according to business needs/pars.
• Ensure that all food products meet quality standards and are properly stored and rotated.
• Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.
• Resolve customer complaints about food quality or preparation in an appropriate and timely fashion.

Position Requirements:

• Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred.
• Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned.
• Must be able to stand for the majority of a shift.
• Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling.
• Must have excellent customer service and communication skills.
• Must be able to obtain/maintain any necessary licenses and/or certifications.