• Responsibilities:

• Supervise the production of food at all stations, assisting the cooks when needed
• Support the Executive Chef in maintaining a smooth and efficient service
• Order and Inspect for quality all food items necessary for the production of the finished menu items
• Maintain kitchen equipment following food & safety/restaurant standards of cleanliness and organization
• Track food costs as requested
• Ensure that employees keep waste to a minimum
• Recognize the importance of employee morale and lead by example
• Work with other Sues Chef to maintain production standards

Previous supervisory role and a culinary training degree preferred. Verbal English, French and/or Spanish proficiency are a plus.

The ideal candidate must possess excellent communication skills along with a positive attitude and provide structure in a team environment with a strong work ethic and lead by example. This position is full-time and salary based. 

Competencies & Qualifications:

• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to work with minimal supervision, complete assigned tasks and problem solve in coordination with kitchen management. 
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures, reconcile delivery invoices for credits and returns. As well as supervision to ensure proper storage of all receivables. 
• Actively practice food safety procedures
• Able to train and motivate team
• Superb Organizational skills
• Effective time management
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality