Executive Sous Chef Responsibilities:

• Working closely with Executive Chef Jon Sybert to create dishes for the menu
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Manage and train kitchen staff and assess staff’s performance
• Oversee and aid in placing of all orders for both food and supplies
• Responsible for helping keep food costs in line with restaurant expectations
• Comply with and enforce sanitation regulations and safety standards

Skills necessary to succeed in the position:

• Above average organizational skills
• Ability to execute tasks accurately and 
• Excellent record of kitchen and staff management
• Proactive problem solving is essential
• Working knowledge of basic computer skills, will need to be trained in google docs, slack and restaurant’s POS and reservation systems
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions

Experience Requirements:

• 1 year as a Sous Chef
• Experience with various cooking methods and procedures
• Familiar with industry best practices