Sous Chef

The Sous Chef oversees the day-to-day operations of prep and service. Ensures recipe specifications and production methods are clearly communicated and followed. Responsible for leading and maintaining systems and processes for the kitchen to maximize efficiency and production. Oversee and maintain organization of prep needs: including pars, prep lists, orders, and receivables. The Sous Chef will collaborate on menu development and any other needs for the overall culinary program as directed.

CORE DUTIES & RESPONSIBILITIES

• Coach, motivate, and manage the team.

• Responsible for on-going training and development of kitchen staff.

• Assist proactively with staffing and schedules to ensure smooth and efficient services.

• Manage and monitor food and labor costs.

• Work closely with the entire team to ensure guest satisfaction is of the utmost importance.

• Create a culture of respect, accountability, open communication, and teamwork.

• Commit to building and expanding on the employee and guest experience through the company’s evolution.

• Upholds accountability to the systems and processes of the kitchen. Willing to coach and direct the team.