Sous Chef

As Sous Chef, the ideal candidate will be responsible for being a leader in training. They will be a passionate industry role model who is engaged, self-motivated and able to excel under pressure. Works with a high level of integrity, communicating and demonstrating efficiency in our culture of imagination, half-way between fantasy and reality. A highly efficient Culinarian with the unquenchable desire to practice one’s craft in the art of multi-dimensional cooking. Constantly talk to employees about our standards and their importance to our success. Comfortable discussing potential problems with staff members and higher up managers. Develop workable solutions to solve routine department and guest-related problems. Introduce efficiency that is measurable and makes a positive impact on the operation. React quickly and effectively to unplanned operational needs. Encourage employees to come up with operational innovations. Actively seek out learning and knowledge to better perform his/her role. Can overcome obstacles without “ruffling feathers”. Punctual for meetings and respectful of agendas and meet deadlines. Clarify objectives before starting tasks. Checks own work for accuracy and sets up procedures to guard against mistakes. Apply good judgment, able to bend a rule for a guest in order to create an excellent experience. Positively manage facial expressions, gestures and physical impact of self when communicating. Work through conflict within to create win-win solutions. Addresses disharmony or conflict in the team; create a no-blame culture. See coaching and developing others as an important part of the job. Create a learning environment where learning is respected and attended. High School diploma or equivalent. Certification in food safety and sanitation is also preferred. Must have two years experience working for a Michelin Stared Restaurant.

As Sous Chef, the ideal candidate will be responsible for being a leader in training. They will be a passionate industry role model who is engaged, self-motivated and able to excel under pressure. Works with a high level of integrity, communicating and demonstrating efficiency in our culture of imagination, half-way between fantasy and reality. A highly efficient Culinarian with the unquenchable desire to practice one’s craft in the art of multi-dimensional cooking. Constantly talk to employees about our standards and their importance to our success. Comfortable discussing potential problems with staff members and higher up managers. Develop workable solutions to solve routine department and guest-related problems. Introduce efficiency that is measurable and makes a positive impact on the operation. React quickly and effectively to unplanned operational needs. Encourage employees to come up with operational innovations. Actively seek out learning and knowledge to better perform his/her role. Can overcome obstacles without “ruffling feathers”. Punctual for meetings and respectful of agendas and meet deadlines. Clarify objectives before starting tasks. Checks own work for accuracy and sets up procedures to guard against mistakes. Apply good judgment, able to bend a rule for a guest in order to create an excellent experience. Positively manage facial expressions, gestures and physical impact of self when communicating. Work through conflict within to create win-win solutions. Addresses disharmony or conflict in the team; create a no-blame culture. See coaching and developing others as an important part of the job. Create a learning environment where learning is respected and attended. High School diploma or equivalent. Certification in food safety and sanitation is also preferred. Must have two years experience working for a Michelin Stared Restaurant.