SOUS CHEF

The Sous Chef serves as a member of the culinary management team and is responsible for supervising kitchen staff and overseeing assigned back-of-house operations during designated shifts, while operating under the direction of the Executive Chef, Chef de Cuisine, and/or Executive Sous Chef.

Requirements

• Strong leadership and supervisory skills
• Ability to independently manage staff and operations while exercising sound judgment in operational decision-making
• Good business and operational acumen, including knowledge of food costs, inventory management, labor management, and efficient workflow practices
• Ability to produce an excellent culinary and restaurant experience for patrons
• Demonstrates creativity in menu development and culinary presentation
• Excellent time management, scheduling, and organizational skills
• Able to build relationships at all levels of the organization
• Exceptional interpersonal, oral, presentation and written communication skills
• Ability to work in fast-paced, changing environment
• Demonstrated strong performance in innovative and critical thinking, and collaboration

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• 401k Matching
• Paid time off
• Holiday pay