Sous Chef

This is a 5 day work week around 50 hours a week. You are running the kitchen 2 days and the other days you will float and support the team.
You are responsible for ordering, managing staff, working the line, DOH standards, food standards, and being a leader in the kitchen. 
Being a team player is extremely important. 
We would like someone that is excited about food and going to the market to develop specials.