Responsibilities

• Must be courteous and gracious, maintaining a professional demeanor at all times
• Establish and maintain good communication and teamwork with fellow colleagues and other departments within the restaurant
• Minimize number of accidents occurring from unsafe practices by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities
• Perform all duties in a safe manner and monitor the actions of others
• Responsible for every aspect of the daily operation of the restaurant including managing kitchen staff to ensure food is prepared properly. Must be a problem solver, ready to come up with on the spot solutions
• Responsible for training, guiding, and managing personnel
• Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
• Expedite during service which includes arranging tickets and ordering food preparation
• Ensure that food leaves the kitchen in the highest quality and reaches the expectations of the Executive Chef
• Butcher meat and fish products which includes portioning and tracking protein counts for ordering purposes
• Order all kitchen products in conjunction with the purchaser making sure adequate amounts of food, dry goods and equipment are stocked daily
• Prepare a daily line check of all line cooks’ stations which includes tasting all products that are set on the line of each station for the day and checking if all ingredients are up to the Executive Chef’s standards
• Maintain “open door” communication with employee
• Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control 
• Ensure staff understands their job expectations before holding them accountable
• Attend relevant meetings

Requirements for Success:

• Commitment to excellence
• Desire to learn 
• Positive attitude
• Passion for food and hospitality
• Ability to work cleanly and efficiently
• Capable of upholding the highest culinary standard

• 2 years Experience as a Sous Chef or in a related role required
• Proven knowledge of the principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage
• Musthave servesafe food safety certification for managers
• Demonstrates strong interpersonal and communication skills, both written and verbal
• Culinary degree preferred
• Collaborative spirit
• Ethical Conduct
• Positive Attitude
• Eye for Detail
• Problem solving abilities