The Sous Chef supports the Chef-de-Cuisine and the Executive Chef in all aspects of restaurant operations, with primary focus on managing day-to-day operations of the kitchen including supervising kitchen staff. The sous chef will be responsible for the safety and success of the kitchen when the Chef-de-Cuisine or Executive Chef is away.

• Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.
  

• Handles all food items by washing, chopping, and cutting according to recipe specifications.

• Maintains cleanliness and sanitation of stations, the kitchen, and the entire venue in accordance with Health Department.

• Handles all allergy and/or dietary restrictions and modifications.

• Ensures all stored product is labeled and stored following FIFO and company standards.

• Possesses in-depth knowledge of assigned recipes and execution and trains BOH employees.

• Required to check cover counts, BEOs and/or Fire Sheets.

• Creates production lists and oversees assignments.

• Supervises the execution of regular service, catering, take-out, delivery and all in/off-venue events.

• Communicates product needs to the chefs and works with purchasing to re-stock inventory.

• Manages training, day-to-day performance, and coaching of employees.
  

• Possesses practical knowledge of the job duties of all supervised employees.

• Reports all breakage or damage of equipment immediately to management.

• Attends and leads out in any training sessions, departmental meetings, and daily pre-service meetings.

• Must be organized, self-motivated, and proactive with a strong attention to detail.

• 2 years previous experience as a Sous Chef and/or similar position preferred.

• Proficient with computers (Microsoft Products), POS and technology

• Professional verbal and written communication with guests, employees, vendors, and ownership.

• Fluency in Spanish is a plus.

• Must have current, unexpired Food Handler's card.

• Must be able to stand, lift and bend for extended periods of time.

• Must be able to bend and lift to 50 lbs.

• Role may include job duties or tasks requiring repetitive motion.

• Working environment may include exposure to hot kitchen elements or cleaning materials.

• Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

The Sous Chef supports the Chef-de-Cuisine and the Executive Chef in all aspects of restaurant operations, with primary focus on managing day-to-day operations of the kitchen including supervising kitchen staff. The sous chef will be responsible for the safety and success of the kitchen when the Chef-de-Cuisine or Executive Chef is away.

• Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.
  

• Handles all food items by washing, chopping, and cutting according to recipe specifications.

• Maintains cleanliness and sanitation of stations, the kitchen, and the entire venue in accordance with Health Department.

• Handles all allergy and/or dietary restrictions and modifications.

• Ensures all stored product is labeled and stored following FIFO and company standards.

• Possesses in-depth knowledge of assigned recipes and execution and trains BOH employees.

• Required to check cover counts, BEOs and/or Fire Sheets.

• Creates production lists and oversees assignments.

• Supervises the execution of regular service, catering, take-out, delivery and all in/off-venue events.

• Communicates product needs to the chefs and works with purchasing to re-stock inventory.

• Manages training, day-to-day performance, and coaching of employees.
  

• Possesses practical knowledge of the job duties of all supervised employees.

• Reports all breakage or damage of equipment immediately to management.

• Attends and leads out in any training sessions, departmental meetings, and daily pre-service meetings.

• Must be organized, self-motivated, and proactive with a strong attention to detail.

• 2 years previous experience as a Sous Chef and/or similar position preferred.

• Proficient with computers (Microsoft Products), POS and technology

• Professional verbal and written communication with guests, employees, vendors, and ownership.

• Fluency in Spanish is a plus.

• Must have current, unexpired Food Handler's card.

• Must be able to stand, lift and bend for extended periods of time.

• Must be able to bend and lift to 50 lbs.

• Role may include job duties or tasks requiring repetitive motion.

• Working environment may include exposure to hot kitchen elements or cleaning materials.

• Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.