Sous Chef

Requirements

• Works with the Chef to create a cohesive team within the kitchen.
• Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team.
• Assists the Chef in setting appropriate prep levels and managing production.
• Possesses knowledge of and is able to perform in any line position as needed.
• Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties.
• Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation.
• Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation.
• Assists in maintaining high standards in all areas of safety, security and sanitation.
• Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs.
• Performs other tasks as assigned.
• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success
• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
• Demonstrates the courage and initiative to present new ideas and perspective to create positive results
• Exhibits respectful consideration of viewpoints, situations and others
• Puts the guest at the forefront of every decision

Benefits

• Health benefits
• Dental benefits
• Vision benefits
• Paid time off
• 401(k) matching
• Retirement plan