You are a career-minded, motivated, and organized individual with a passion for the restaurant industry. You have diverse restaurant experience and are enthusiastic about food, beverage, people, and hospitality. You think quickly on your feet and can balance creativity with organization. Naturally hospitable, endlessly curious, and above all, kind, you can strike up a conversation with anyone. You thrive under pressure and have an unquenchable desire to learn. You’re seeking an opportunity to make a significant contribution and leave your mark.

SUMMARY OF POSITION:

The Sous Chef is responsible for managing the kitchen’s daily operations, including food preparation and production. You will follow standard operating procedures to ensure food quality and maintain compliance with regulatory requirements for food handling, sanitation, and cleanliness. You will assist and support the Executive  Chef in communicating the goals and vision for the kitchen department and the overall restaurant.

Key Responsibilities:

• Support the Executive Chef in all back-of-house operations.
• Complete prep lists according to standard pars.
• Direct and teach cooks and the prep team proper techniques for each prep station.
• Maintain accurate and reasonable timelines and work schedules for the cooks and prep team.
• Fill in on cooking stations as necessary (e.g., during injury, illness, emergencies, or breaks).
• Ensure employees take mandated rest and break periods.
• Oversee the storage and rotation of food items in walk-ins and dry storage.
• Assist in enforcing health and safety standards in the kitchen, walk-ins, and dry storage.
• Participate in new menu development under the direction of the Executive Chef
• Conduct monthly inventory on the first of each month with another kitchen staff member.
• Work with chefs to maintain monthly inventory in line with targeted cost of goods sold (COG) goals.