Sous Chef

Sous ChefThe Sous Chef is responsible to assist the Executive Chef with back of house operations while maintaining company standards and expectations. The position will ensure that preparations for food and beverage are in line with standard recipes, as well as maintaining a clean, safe, and organized workplace.Essential Duties and Responsibilities:Embody the standards of the brand by displaying professionalism in all forms of communication and performanceEnsure continuous development in quality of guest experience, service, operational efficiency, and employee retentionWork collaboratively as part of the management team to achieve company objectives in sales, service, quality, sanitation, and cleanliness by training employees and creating a positive work environmentExpedite in a high-volume kitchen while maintaining quality and consistencyEnsure all food and products are consistently prepared and served according to the recipe specificationsMaintain clean kitchen stations and equipment by conducting inspections and preventive maintenanceResponsible for supporting BOH operations, including food and labor costLabor scheduling based on sales forecastingConduct regular inventories according to the company's policies to maintain proper stock levels and profitabilityRequired Skills/Abilities:Excellent guest service and hospitality skills and professional presentationStrong people oriented leadership skillsStrong analytical/decision making skillsProven success of building and cultivating strong positive working relationshipsSelf-motivated with excellent organizational skills and attention to detailTime management and deadline orientedAbility to work flexible hours, including nights and weekendsEducation and Experience:Minimum 2 years culinary management experience preferably in fine diningBachelor's or associates degree in a culinary related field a plusAbility to work in a high pressure, fast-paced environment