Overview

The Sous Chef will oversee the direction of the kitchen’s daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible to assist in all kitchen operations; including food cost, labor cost, and facility sanitation in all food production areas. Oversees the preparation of food; helps in the planning of meals and developing menus.

Provides daily communication to the Executive Chef concerning all culinary operations

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role will pay...