Sous Chef

• Work well with others and foster a team environment
• Report directly to the Executive Chef
• Maintain an open line of communication and bring up concerns or issues as they arise
• Put dishes on the menu that follow seasonality
• Oversee quality control of all food production and execution
• Take inventory
• Place orders
• Butcher and portion meats
• Able to work Brunch (Saturday & Sunday)
• Able to work a garde mange, saute, and grill station
• Execute family meal
• Ensure all health and safety standards are being followed

Qualifications: 

• Open availability, including nights, weekends, and holidays
• Patient and empathetic toward others 
• Practices high standards of cleanliness 
• Strong leadership skills 
• Highly organized 
• Efficient at multi-tasking 

Physical Requirements:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds 
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals 
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces 
• Ability to bear exposure to hot and cold environments