The Sous Chef is responsible for assisting the Executive Chef with kitchen activities and ensuring the overall quality and integrity of the brand. Key responsibilities include improving/maintaining team performance, quality assurance, effective cost controls and development, training and retention of heart of the house staff to ensure the restaurant meets financial and operational goals.

Responsibilities:

o Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience

o The quality of food that comes out of our kitchen should be several notches above your neighbors

o Handle volume and stress with aplomb and finesse

o Hold the standard of high-quality food above all else

o Understand that simple, rustic, authentic food takes as much – if not more – talent than large complicated plates

Qualifications/Skills:

o A passion for food, wine and the guest experience

o Ability to maintain a close relationship with the people that grow, forage, fish, and fabricate our ingredients while ensuring that their standards are as high as ours

Education/Experience:

o 3 years of culinary experience

o Culinary degree preferred

The Sous Chef is responsible for assisting the Executive Chef with kitchen activities and ensuring the overall quality and integrity of the brand. Key responsibilities include improving/maintaining team performance, quality assurance, effective cost controls and development, training and retention of heart of the house staff to ensure the restaurant meets financial and operational goals.

Responsibilities:

o Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience

o The quality of food that comes out of our kitchen should be several notches above your neighbors

o Handle volume and stress with aplomb and finesse

o Hold the standard of high-quality food above all else

o Understand that simple, rustic, authentic food takes as much – if not more – talent than large complicated plates

Qualifications/Skills:

o A passion for food, wine and the guest experience

o Ability to maintain a close relationship with the people that grow, forage, fish, and fabricate our ingredients while ensuring that their standards are as high as ours

Education/Experience:

o 3 years of culinary experience

o Culinary degree preferred