Sous Chef

Sous Chef

The Sous Chef has a vital role with a high degree of responsibility for all aspects of the food and food safety. Oversees all kitchen operations and monitors inventory and controls food costs, trains and supervises kitchen staff, monitors kitchen safety, places orders and aids the General Manager with decision making regarding the overall operation of the restaurant. Completes assigned projects in a timely manner and communicates effectively with the rest of the management team

Additional duties may include :

Increase overall guest satisfaction

• Improved customer satisfaction metrics in social media and other tools utilized
• Work with and through teams, including servers, hosts, bussers, bartenders and kitchen, to provide great experiences for guests

Grow sales

Manage Labor Effectively Daily

Develop A players

Outstanding candidates will

Physical Requirements Necessary for the Position :

All Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of thirty-five (35) pounds. Managers will also view a computer monitor and type / write on a regular basis. Team lift required on anything over twenty-five (25) pounds and / or an awkward lift.

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