The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff on-duty and the following:

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values, and strategies.
• Participate in the development of the kitchen's business strategies.
• Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement.
• Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained.
• Provide employees with the tools and environment they need to be successful.
• Develop and implement strategies and practices that support employee engagement.
• Assist the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends.
• Coordinate service with restaurant and banquet operations.
• Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team.
• Ensure that proper sanitation practices are followed, including HACCP logs and Time and Temp Logs.
• Ensure that stations are set up properly in time for service.
• Ensure that food is properly covered, dated, stored, and rotated.
• Ensure the correct temperature of both stored and prepared foods.
• Taste all food items for quality purposes before service begins.
• Use food preparation tools in accordance with manufacturer's instructions.
• Close the kitchen correctly and follow the closing checklist for kitchen stations.
• Maintain an organized and sanitized work area at all times.
• Make sure all storage areas are tidy and all products are stored appropriately.
• Use safe and hygienic food handling practices at all times.
• Report any unforeseen circumstances, maintenance needs, or faulty equipment.
• Follow all company safety and security policies and procedures.
• Report accidents, injuries, and unsafe work conditions.
• Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards.
• Maintain confidentiality of proprietary information; protect company assets.
• Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment.
• Comply with quality assurance expectations and standards.
• Provide regular feedback and insight on monthly financial reporting, identifying areas of success as well as opportunities.
• Must be able to work flexible hours, including evenings, weekends, and holidays.
• Ensure a safe working environment at all times for all associates.

• Opportunities for continued education and development.
• Positive work environment fostering employee engagement.
• Flexible working hours, including evenings and weekends.
• Support for maintaining a professional appearance.

• High School diploma and three years of experience in a culinary leadership role.
• Degree from a recognized culinary institution preferred.
• Ability to read, write, convert measurements, and follow recipes.
• ServSafe certified.