Sous Chef

Job Description

Summary/Objective

The Sous Chef will effectively develop and manage the culinary program as well as the culinary team in a way that promotes unity, quality and excellence in operation while working in unison with the FOH team to form a unified operations team. They will follow the leadership of the Executive Chef, Chef/Partner and CDC to guide the BOH team in executing this vison. The Sous Chef’s primary area of focus will be on the adherence to systems put in place by the executive team and management of hourly team members.

Essential Functions

To assist EC and CDC in the management of BOH food and labor cost.

Hire and oversee training protocol for all BOH team members.

To be the point all training processes directly to ensure quality communication and execution are happening.

Will be supervising all BOH team including dish.

Ensure that all BOH managers are excelling in their delegated sections.

Ensure that all food preparation is to standard.

Daily management or inventory.

Execution and labor to ensure quality and financial goals are well in hand.

Required Skills and Abilities

Excellent verbal communication skills, and positive work ethic.

Must be a strategic thinker as well as have strong analytical skills.

Confident decision maker that embraces frequent change.

Pioneering spirit, culture focused.

Technically proficient.

Ability to manage small teams.

Must be well organized.

Have imaginative skills.

Naturally be able to create a quality driven, fun environment.

Required Education and Experience

4 years minimum experience in field with 1-year minimum experience in a leadership position.

Culinary or management degree preferred but not required.

Background in volume cooking meat fabrication, and Mexican Cuisine.

Physical Requirements:

Prolonged periods standing and working of 12 hours or more.

Must be able to lift up to 75 pounds at times.

Ability to be comfortable around heat and smoke.