Sous Chef

The Sous Chef is responsible for overseeing all aspects of food service in both restaurants. This position must be able to lead and train other staff members, as well as possess extensive knowledge of quality food and appearance.

Essential Functions:

Ensure all restaurant operational quality aspects are met.

Designate restaurant responsibilities among cooks in the appropriate manner.

Monitor line level cook performance and productivity. Assure proper seasoning and flavor in a consistent manner.

Ability to lead staff in a productive manner.

Evaluate team members and develop strategies to improve culinary standards.

Provide exceptional guest service to all internal/external customers.

Perform other duties as assigned.

Requirements:

Minimum 2-3 years related experience and/or training; or equivalent combination of education and experience.

Must demonstrate excellent management and communication skills.

Must demonstrate organization skills and ability to multi-task.

Schedule: Full time that varies based on events and holidays. Includes days, nights, and weekends.

Salary: Based on experience

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