• Able to run all aspects of all kitchens in absence of Executive Chef
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
• Manage the flow between breakfast/lunch, dinner and overnight shifts
• Order all required products to maintain sufficient inventory, the ability to forecast product needs
• Familiarity with writing recipes and translating them into purchasing systems
• Excellent leadership skills required with the ability to develop and coach his/her team

We are looking for a professional Sous Chef who can play an integral role in the kitchen management team by controlling and supervising the day-to-day running of the kitchen and deputizing in the absence of the Executive Chef. The Sous Chef is responsible for the kitchen organization, leading the brigade of chefs on a daily basis and maintaining costs and quality control within the kitchen department

• 2 years (minimum) of previous Restaurant Chef, Banquet Chef, or similar experience 
• Culinary-specific education preferred
• Passionate about food - knowledgeable of current menu trends and concepts and able to demonstrate strong culinary skills
• Menu engineering and menu development skills
• Strong business acumen - able to manage labor and food costs
• Comfort with administrative responsibilities while maintaining a primary focus on the Kitchen ope