SUMMARY OF POSITION
The Sous Chef will be responsible for running a high volume kitchen and overseeing the staff. In addition to running the kitchen and supervising staff, the Sous Chef will also be responsible for overseeing the quality of food preparation, merchandising, inventory and portion control, food purchase and menu creation.
POSITION RESPONSIBILITIES
- Maintain theoretical food and labor costs
- Recruit, hire, lead, mentor, train, schedule kitchen staff
- Establish/maintain high quality standards in all kitchen operations.
- Menu development; collaborate, record, standardize, recipes, procedures, pricing and presentations
- Comprehension of POS systems and other software
- Understands and has experience dealing with financials, budgets, analysis, etc.
- Fluent in local, natural, sustainable ingredients
- Run day to day operations for a busy, high end bar and grill
POSITION REQUIREMENTS
- Culinary degree preferred
- Knowledge of current food trends and ability to correlate those visions into productive use at venue
- City/County sanitation certified
- HACCP certified a plus
If you’re looking for a great career opportunity and have the experience we seek, get the process started by applying below: