Sous Chef

About This Role

The Sous Chef will assist the Executive Chef in managing all back of house staff, ensuring guest satisfaction, and achieving cost targets in an upscale/fine dining kitchen.

Responsibilities

• Ensure excellence in guest satisfaction through commitment to a 'Do Whatever It Takes Attitude' and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Requirements

• 2+ years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic

Qualifications

• Graduate of an accredited culinary program is a plus
• At least 2 years of Culinary Management experience in an upscale / fine dining establishment

Nice to Have

• Graduate of an accredited culinary program

Skills

* Required skills

Benefits