Duties will include but not be limited to: overseeing all food production and execution on property including restaurant/pub, catering and special events, supervising and training staff, adhering to and enforcing portioning guidelines, interviewing and hiring staff, ordering food product and kitchen supplies via guides with on-hands, staff scheduling, employee performance evaluations, general filing and other administrative duties, managing food and labor cost, ensuring food is expedited in a timely manner, attending department head meetings as needed and assist in facilitating regular staff and manager meetings, taking and extending the monthly inventory, menu development, and development of food specials. Description of the PositionPrimarily, the Sous Chef I assists the Executive Chef in the management of all daily functions of the kitchen and kitchen staff in the Chef's absence but under the Chef's guidance.