Sous Chef

Sous Chef

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment's notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.

Responsibilities:

Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience

Work with the executive chef to produce diversified menu items in accordance with the restaurant's policy and vision

Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen

Handle volume and stress with poise and finesse

Organize and manage the expo process in the kitchen

Uphold the standard of high-quality food above all else

Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big with plate

Skills:

Share the passion for food, wine and the guest experience

Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours

Excellent time manageability skills

Active listening and learning skills

Ability to teach techniques and strategies to those under you

Basic computer skills for menu building

Working Conditions

Be able to withstand the pressure and strain of working in close quarters

Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise

Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion

Work with hot, cold, and hazardous equipment

Education/Experience:

1-3 years of high volume kitchen experience

Culinary degree preferred