The Sous Chef is responsible for assisting the Executive Chef with the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Duties Include But Are Not Limited To:

• Collaborate with Executive Chef on the planning of regular and modified menus according to established guidelines.
• Complete assigned projects within allocated time.
• Maintain work area, coolers, and dry storage in a clean and orderly fashion.
• Service of foodstuff by staff, maintenance of quality, taste and temperature and general physical appearance of service lines.
• Adhere to and maintain local health department standards, as well as OSHA rules and regulations.
• Ensure kitchen safety and sanitation conforms to all regulatory and governmental standards to provide a safe workplace producing high-quality food products.
• Achieve assigned cost goals and labor budgets.
• Interview, hire and train staff.
• Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards.
• Maintain employee schedules and maintain department payroll.
• Create, maintain, evaluate a cost-effective menu.

Minimum Education And Experience:

• Culinary diploma from a recognized institution or its equivalent with experience with fine dining experience strongly preferred.
• Experience maintaining inventories and company recipes is required.
• Strong administration skills.
• Creative and innovative with a hands-on approach to all operational aspects.
• Must pass a criminal background check.

• Competitive salary between $50,000 - $55,000 per year.
• Opportunities for training and development.
• Flexible schedule including nights, weekends, and holidays.

• Culinary diploma from a recognized institution or equivalent experience.
• Fine dining experience strongly preferred.
• Strong administration and communication skills.
• Excellent computer skills, including Microsoft Office.
• Ability to train kitchen staff in food safety and preparation.
• Experience with inventory maintenance and menu creation.