Position: Sous Chef
Reports to: Executive Chef

Description of Role: The Sous Chef will work hand-in-hand with the Executive Chef to adapt and create seasonally inspired menus, while organizing, planning, and executing all aspects of daily kitchen operations; ensuring production and service is running as efficiently, effectively and safely as possible. This position will create positive, above and beyond, experiences for guests and team members that are on par with CORE: principles and maintained through strong leadership, organization and cleanliness.

Primary Role & Responsibilities

• Is present in the kitchen and actively participates in both production and managing the culinary team based on kitchen workflow and skillset of the team
• Ensure kitchen operations can run smoothly and efficiently with a mind toward Member and Guest, as well as employee experience.
• Effectively communicating and providing direction to the team, prioritizing tasks and managing demands, so that all daily tasks are completed in a timely and seamless manner.
• Assists the Executive Chef in menu development based on seasonality of ingredients
• Assisting in the creation and implementation of systems and procedures for maintenance and operational efficiency.
• Meeting with and coordinating with both front and back of house managers to be aligned to the overall goals and objectives of the restaurant
• Maintain high standards of cleanliness and organization
• Maintain complete knowledge of and compliance with all Health & Safety, company Employment policies/service procedures/standards as these relate to the kitchen and culinary team.
• Maintain all kitchen equipment and following up for any repairs needed

Minimum Qualifications

• Minimum 3 years' experience as a Sous Chef in high volume restaurants, fine dining preferred
• Culinary trained and professional who is passionate and curious to develop and grow as a Chef
• Experience with and passion for Italian/Mediterranean cuisine
• Strong knowledge of cooking methods, ingredients, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Ability to work flexible schedule to accommodate business needs
• Flexible and willingness to adapt to ongoing changes.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.
• Must possess a sense of urgency and be willing to assist others in reaching their goals