Sous Chef / Assistant Kitchen Manager

Our Sous Chefs / Assistant Kitchen Managers operate in an integral role in the kitchen following the outlines, specifications, and guidelines.
Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience.
Other important qualities include: 1) Respect for guests and one’s team; 2) Strong communication skills; 3) Business Sense; 4) Passion for coaching, training, and developing one’s team; 5) Enhanced, hands-on leadership skills.
Responsibilities: · Assist in the preparation and design of appetizers, entrees, and desserts.
· Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines.
· Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one’s team.
· Ensure the kitchen operates in an efficient, timely manner that upholds company standards.
· Comply and enforce federal and state-specific health department standards.
· Maintain an approachable, patient, and positive attitude in working with one’s Front of House and Back of House team.
· Perform administrative tasks (e.
g.
forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.
) Qualifications: · Minimum of one year of previous Sous Chef / Assistant Kitchen Manager experience in an upscale, scratch cooking kitchen.
· Ability to provide excellent professional references from former supervisors.