The Sous Chef position includes the following but is not limited to:
§ Assisting in leading the staff with proper communication skills and composure.
§ Maintain a clean and organized work environment.
§ Establish, enforce and maintain all standards of service, sanitation and compliance.
§ Hands on supervision of preparation for ALL service periods, including events.
§ Focus on safety, quality, consistency, organization.
§ Maintain standards of quality, labor and food costs, eye appeal and overall flavor.
§ Timely service of all orders and service of larger group reservations and parties.
§ Ability to assume complete control of the kitchen in the absence of Executive Chef
§ Communicate with Executive Chef on supervision and development of employees ensuring they maintain a productive and positive attitude.
§ Responsible for knowing all aspects of the culinary operation.
§ Manage inventory and production levels as well maintain communication with vendor partners.
§ Communication with FOH team to ensure smooth service and maintain strong relationship between FOH and BOH
§ Maintain knowledge of industry trends and market seasonality
Ideal candidate will possess:
§ Prior comparable restaurant experience (minimum 3 years).
§ In depth understanding of sanitation and food safety.
§ A passion for giving true hospitality (both to guests and staff members).
§ Critical problem-solving skills.
§ Self-motivated, team player.
§ Punctual, adaptable, passionate, compassionate,
§ A keen ability and desire for team development.
§ A “do-whatever it takes” attitude.
§ The ability to pivot quickly and be adaptable in all situations.
