Sous Chef

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Responsibilities:

Able to run all aspects of all kitchens in absence of Executive Chef
Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
Manage the flow between breakfast/lunch, dinner and overnight shifts
Order all required products to maintain sufficient inventory, the ability to forecast product needs
Familiarity with writing recipes and translating them into purchasing systems
Excellent leadership skills required with the ability to develop and coach his/her team

Preferred Qualifications and Skills:

2 years (minimum) of previous Restaurant Chef, Banquet Chef, or similar experience
Culinary-specific education preferred
Passionate about food - knowledgeable of current menu trends and concepts and able to demonstrate strong culinary skills
Menu engineering and menu development skills
Strong business acumen - able to manage labor and food costs
Comfort with administrative responsibilities while maintaining a primary focus on the Kitchen operation

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