Sous Chef

Position Summary:

The Sous Chef will support the Executive Chef in all aspects of restaurant operations, with primary focus on training and supporting the kitchen staff. The sous chef will be responsible for the safety and success of the kitchen when the Exec Chef is away.

Duties and Responsibilities:

• Assist the Executive Chef to plan, direct, oversee the kitchen’s operations and the kitchen staff.
• Assist in all food preparation and oversee quality standards are maintained in all aspects of culinary experience.
• Communicates product needs to the chef and supporting the staff.
• Directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed.
• Hire, trains, develops, leads, schedules, and handles disciplinary action for the back of house food staff.
• Collaborate with the Executive Chef on menu changes and development of new dishes.
• Supervising all kitchen stations.
• Manage the quality of food items to ensure accuracy.
• Assist the Executive Chef with weekly food cost and employee payroll budgets.
• Communicate effectively with the front of house team members on any changes, specials, items that are 86’d, etc.
• All other duties assigned.

Physical Requirements:

• Ability to lift or carry up to/more than 50 pounds.
• Navigate all areas of the property.
• Maintain composure under pressure and meet deadlines.
• Stand, walk, stretch, bend, and kneel for extended periods.
• Work in a fast-paced and busy environment.
• Work indoors, exposed to various environmental factors like noise and smoke.