Sous Chef

We are seeking an experienced and passionate Executive Sous Chef to join our dynamic culinary team. This position will play a key role in managing the daily operations of our kitchen, creating delectable dishes, and ensuring the highest quality of food presentation and service. The position is a Monday-Friday position in the day time for most normal weeks.

Responsibilities:

1. Assist the Executive Chef in all aspects of the main, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, and performance reviews).
2. Train and mentor kitchen staff to uphold our standards of quality and service.
3. Oversee and manage food preparation and cooking processes.
4. Monitor food and labor costs while minimizing waste.
5. Ensure compliance with all health and safety regulations within the kitchen area.
6. Develop new menu options based on seasonal changes and customer demand.
7. Oversee ordering and inventory management.

8. Oversee employee payroll clock-ins and invoice submission. 

Qualifications:

1. Proven experience as an Sous Chef or similar role.
2. Culinary degree or equivalent experience.
3. Excellent record of kitchen and staff management.
4. Familiar with the industry’s best practices.
5. Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
6. Ability to spot and resolve problems efficiently.
7. Mastery in delegating multiple tasks.
8. Communication and leadership skills.
9. Ability to manage personnel and meet financial targets.
10. Guest-oriented and service-minded.

11. Ability to be a team player with the current people in place to make an optimal guest experience

Please supply two references together with your resume.

We are an equal-opportunity employer and value diversity at our company. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.