SOUS CHEF

Ideal candidate will possess at least 3 years restaurant kitchen experience, preferably in a fine dining establishment. He/she will have good working knowledge of vegetable preparation and storage, good to outstanding knife skills, ability to work independently or with little supervision, take initiative, be flexible, and strive to maintain a clean and sanitary environment. He/She is the Executive Chef's "right hand person".

Duties include, but are not limited too;

• Coordinate food preparation in large quantities.

• Assist the Executive Chef in supervising production for all food locations, catering events, and other functions.

• Assist in taking inventory and food ordering.

• Supervise food production personnel, assist with food production as needed, and ensure that quality and cost standards are consistently attained.

• Assume oversight of food production and kitchen personnel in the absence of the Executive Chef.

• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as appropriate.

• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.

• Consistently maintain standards of quality, cost, presentation, and flavor of foods.

• Be part of the creative process of menu production.

  Compensation Based on Experience