Sous Chef

Qualified candidates will have:

• Leadership qualities, including the ability to inspire, teach, and coach restaurant employees
• A minimum of 3+ years of kitchen leadership experience as a Sous Chef in well-rated restaurants
• Ability to support the line during service while managing transition from prep to service
• Overseeing set up, making sure the kitchen team is on time and on task for service
• Excellent meat/fish butchery is highly preferred
• An Associate's degree from a culinary focused university highly preferred
• Experience with European cuisines; with a focus on French cuisine

Daily Tasks include:
Organizes kitchen space and enforces the same standards with the kitchen team

• Ensures that operational and training standards are consistently followed and executed
• Assumes responsibility for the quality and integrity of all products received and served
• Acts in a supervisory role to ensure that prep is being completed accurately and on time
• Support kitchen staff including line, prep, and dishwashers.
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in as needed on stations to ensure that service standards are met.
• Possess the ability to fill into any BOH hourly position.
• Food Cost: control inventory and waste to manage food cost.
• Assist cooks with set up and break down of stations
• Ensure that cooks have the training they need to excel in their roles.
• Uphold restaurant standards for quality and cleanliness.
• Ensure compliance with local health regulations and implement SOPs to ensure food safety.
• Ensure that kitchen equipment is maintained and is in safe working order