The Sous Chef is responsible for ensuring an efficient flow of work during the hours of operation at The Grey including but not excluded to:

• Ordering
• Receiving
• Working stations
• Prepping
• Butchering
• Menu Development
• Expediting

This candidate must be able to assist other kitchen workers while remaining organized, efficient and professional.  The Sous acts as liaison and reports vital information to the Executive Chef in real time and in a proactive fashion.  The Sous must become familiar with all of the daily operations of the kitchen and restaurant operations and possess strong leadership and communication skills.

Key Responsibilities:

• The Sous in conjunction with the Executive Chef and C.D.C directs and manages kitchen staff to ensure the food is prepared properly. The Sous will be required to assist with ordering and inventory for food and non-food items that impact the BOH staff’s performance
• Prepares schedule in conjunction with C.D.C to be approved by EC
• Exhibits a professional example for employees and ensures that standards of the kitchen are upheld
• Ensures that all kitchen staff adheres to uniform and grooming standards
• Establish and require adherence to the Departement of Health sanitation and food handling guidelines
• In conjunction with the A. G.M, manages work orders for repairs of equipment and small wares in the kitchen
• Develops and maintains working relationships with all FOH managers for staff training, special events and pre shift meetings