Sous Chef

The Sous Chef is responsible for oversight all staff and activities included in the savory evening shift. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise en place and projects which are part of the PM operation with a focus on precision and efficiency.

ESSENTIAL FUNCTIONS

1. Execution of dinner service, plating, and leading the brigade

2. Placement and oversight of all orders as needed for product

3. Oversight and tasting of all dishes/prep daily

4. Direction of kitchen cleaning and organization daily

5. Assistance in execution of special events

6. Working pass for dinner service

7. Menu and recipe development for all facets of PM operations

QUALIFICATIONS

Required

1. Exceptionally strong fundamental skills in preparation, cooking, and classic technique

Desirable

1. Minimum of 5 years professional experience cooking, preferably at a Michelin level

2. Associate’s degree in culinary arts

SKILLS

1. Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness

2. Strong communication skills and practices

3. Ability to problem solve and react quickly to any issues which arise during a shift

4. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible

PHYSICAL DEMANDS

1. Ability to lift 50 lbs.

2. Ability to stand for long periods of time

3. Ability and capacity to work up to and on occasion exceeding 50 hours per week as business demands