Sous Chef

SOUS CHEF SUMMARY

Assists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards while maintaining consistency in preparing the highest quality food. Contributes to the achievement of financial objectives by continually focusing on employee satisfaction, labor efficiency and quality work product.

MAIN RESPONSIBILITIES

• Ownership mentality resulting in delivery of exceptional food and beverage
• Professional image and demeanor
• Committed to delivering the highest quality of food, product standards, sanitation and safety
• Exceptionally service-oriented

SOUS CHEF REQUIREMENTS

• Must have at least 5 years experience in a full service, high volume, scratch kitchen
• Experience cooking in and ideally leading an upscale casual concept restaurant
• Formal culinary training and education is a plus
• Servsafe certified or Food Handler certification preferred
• Must be capable of lifting up to 50lbs and working on feet for at least 8 hours
• As a leader, displays at all times a professional and positive attitude
• Maintains cleanliness and sanitation in an exemplary fashion
• Maintains a culture of constant and ongoing training and continuous improvement
• Adequate computer skills and more importantly, the ability to learn a new computer application quickly and follow the standards associated with it
• Above all, a desire to be the best!