The Sous Chef will be responsible for assisting in managing the kitchen and back of house personnel and ensure the quality and consistency in production of all areas. This position will oversee the proper handling and storage of all food items in accordance with health department and property standards. To manage all food and labor costs and any irrelevant issues under Exec chefs direction. The position requires excellent communication and team management skills, professional appearance and the ability to maintain the highest of culinary standards.The Sous Chef along with the Exec Chef and CDC are responsible for both Las Gemelas Taqueira and Destino. Knowledge of Mexican Cuisine is a plus but not required. Knowledge of current food trends is beneficial. 

• Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all employees. Ensure all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws. Confirm employees have all required certifications. Meet with the Executive Chef to review equipment needs, cleaning schedule/project status, Health/Safety and sanitation follow up.

• Record keeping and administration including invoices, inventory, and employee paperwork. Continuous learning and developing in weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands. Will be part responsible for the purchasing and management of food and labor related to Las Gemelas

• Directs staffing, training, and evaluation of kitchen employees in accordance with policies and procedures to provide ongoing development and correct any deficiencies. Fosters and promotes a cooperative work climate, maximizing productivity and employee morale. Maintains a clean and safe work environment. Ensure proper shift end time of hourly staff to eliminate any or little over time

• Work with the various front of house teams to ensure service standards are met by providing front of house staff with knowledge of menu, ingredients and preparation methods. Demonstrate positive interpersonal skills with guests and staff.

• Ensure all food and beverage products being delivered meet company standards and specifications and be knowledgeable of what quality and specifications are. Ongoing development of Las Gemelas menus and recipes with Exec chefs supervision. Knowledgeable of food trends and continuously self-educates on dynamic industry trends. 

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business:

• Professionally represent Las Gemelas at community and industry organizations and events.

• Participate as a team player with other key team members.

• Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.

• Be a leader and role model to all employees.

• Additional duties as necessary and assigned.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

Specific Tasks

• Responsible for adherence to all operating policies set forth by Las Gemelas

• Responsible for the successful achievement of all financial, quality and service goals for the organization.

• Represents Las Gemelas as a liaison with the community surrounding the entire development, developing and maintaining good public relations for the purposes of developing business in the entire DUI group, as well as maintaining an excellent reputation as an employer.

• Monitors and ensures the highest service standards possible throughout the organization. Ensures guest and employee satisfaction.

• Interacts from time to time with the customers to provide welcoming, friendly service and to solicit/receive feedback on quality of food and service.

• Ensures the physical maintenance of the kitchen facilities, finishes, fixtures and equipment

• Oversees and directs all kitchen staff activities, ongoing training and personnel issues.

• Meets with Executive chef regularly, both in group meetings and individually, to discuss kitchen operations and to set and monitor achievement status of organizational goals.

• Monitors kitchen operations and assists in supervising private functions.

• Directly responsible to support and maintain management and employee morale and motivation. Supervises all employee-related policies.

• Ability to multitask, work in a fast paced and high-volume environment and maintain a personable demeanour

• Exceptional organizational, customer service, communication, teamwork and interpersonal skills.

• Being able to coach and develop skills amongst the hourly team as well as the ability to lead and mentor a team.

• Ability to work all kitchen stations.

• Ability to read, write and speak fluent English.

Licenses or Certificates:
ServSafe/Food Handlers certification. 

Spanish fluency is much preferred.