Sous Chef - All Locations

The Sous Chef is responsible for the day-to-day culinary operations, including overseeing staff, aiding with menu preparation, and ensuring food quality and freshness. The Sous Chef reports to the Head Chief and Executive Chef.

Primary Job Responsibilities – Includes, but is not limited to:

• Provides guidance to kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Trains new kitchen employees to restaurant and kitchen standards
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist in recruiting qualified individuals
• Responsible for monitoring and developing team member performance to include, but not limited to, providing supervision, assisting with evaluations, training, and scheduling.
• 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
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Check quality of ingredients
• Keeps cooking stations stocked, especially before and during prime operation hours
• Monitor stock and place orders when there are shortages.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards are attained.
• Report to work as schedule, on time and prepared to work.
• Other duties as assigned.

What We’re Looking For:

• At least two to five of experience as a Chef in a similar environment. 
• Serve Safe Certification.
• Ability to walk and stand during entire shift; continuously reach, bend, lift, carry; be able to lift up to 20 lbs as needed.
• Ability to work in a fast-paced environment.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.