The sous chef is responsible for ensuring the overall success of the crewmembers through consistent training, guidance, and on-going development. The ability to manage and mentor a team, as is the ability to organize and oversee a high quality/volume food production and presentation to their guests.
-4+ years of back of house experience, including 1+ years of management experience -Outstanding communication skills -Advanced computer skills -Excellent knife skills-Ability to cook American food
-High School Diploma or Equivalent -Bachelor’s Degree or degree from post-secondary culinary arts program preferred but not required
-Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls -Visually inspect, select and use quality food and beverage products -Track, record and replenish inventory as needed -Create and implement new menus and individual food items -Monitor and develop team member performance to include providing supervision and professional development, and assisting with evaluations, scheduling and assigning work and delivering recognition and reward -Availability to work onsite with a flexible schedule including evenings. -Exert physical effort in lifting/transporting at least 50 pounds. -Must be able to stand and exert well-paced mobility for up to 8-hours in length.