Experienced Sous Chef

The ideal candidate has a minimum of 3 years of kitchen managing experience.  This experience needs to be at a Sous Chef level or higher and within a kitchen with minimum of 20 employees.  This person needs to be able to stand on their feet for a minimum of 4-8 hours at a time with breaks as needed/possible, lift 20# without discomfort, and be able to walk up and down stairs throughout the course of the normal business day (walk-ins, prep room, and dish station are located on lower level of building).

Your responsibilities will include:

Assist Executive Chef all aspects of kitchen operations.

Maintain established food quality and service standards on a daily basis.

Generate, adjust, and manage daily kitchen productivity with the aide of accurate prep lists, minimizing waste while maximizing yields.

Be accountable to financials as set by ownership and senior management including Food Cost and Labor Cost; assist with helping manage other CGS including beverage cost.

Assist Executive Chef with interviewing, hiring, onboarding and training of any new hires.

Organizing and maintaining all inventories and supplies throughout the kitchen areas.

Execute successful shifts from start to finish, including assisting with physical set up and breakdown. You are the standard.

Ability to work flexible and varied schedules including nights, weekends, and holidays.

Excellent communicator—both in writing and verbally; Spanish is not required, but is beneficial.

Lead by example as you will be the standard that others are judged by. This includes but is not limited to your appearance, your attitude, your attendance/punctuality, and overall performance.