Sous Chef

• Leads kitchen team in chefs absence
• Provides guidance to junior kitchen staff members including but not limited to line cooking food preparation and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization staff ability and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering budget and kitchen efficiency and staffing

• High school or GED equivalent required formal culinary training or associate degree in culinary arts preferred
• Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
• Ability to communicate clearly with managers kitchen and dining room employees and guests.
• Manager Food Handlers Certification
• Ability to bend stand and stoop for long periods of time and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

• Full-time exempt position
• Flexible routine-time off
• Health dental vision and life insurance with company contribution offered the first of the month after 60 days of employment

Required Experience:

IC