Sous Chef

Reports : Executive Chef, Owners.

Job Responsibilities :

• Assist Executive Chef in operating an efficient and successful kitchen.
• Lead Kitchen in Executives Chefs absence through control of daily regimen.
• Follow all recipes and techniques to maximize consistency and eliminate waste in our products.
• Ability to operate each station efficiently.
• Mentor, monitor, inspire and engage kitchen employees.
• Order all necessary products to fill inventories for daily and other events, but maintain minimal working inventory when possible.
• Monitor and maintain all equipment and storage areas, enlist employees for ‘extra’ or ‘downtime’ cleaning projects.
• Continue safe handling of foods / Serve Safe Certified.
• Work with the Chef to create seasonal additions for standard and special menus.
• 50 to 55 hours a week.

90 day probationary period / performance evaluation at that time.