Sous Chef

Sous Chef

Assists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards while maintaining consistency in preparing the highest quality food. Contributes to the achievement of financial objectives by continually focusing on employee satisfaction, labor efficiency and quality work product.

Ownership mentality resulting in delivery of exceptional food and beverage

Professional image and demeanor

Committed to delivering the highest quality of food, product standards, sanitation and safety

Exceptionally service-oriented

Must have at least 5 years experience in a full service, high volume, scratch kitchen

Experience cooking in and ideally leading an upscale casual concept restaurant

Formal culinary training and education is a plus

Servsafe certified or Food Handler certification preferred

Must be capable of lifting up to 50lbs and working on feet for at least 8 hours

As a leader, displays at all times a professional and positive attitude

Maintains cleanliness and sanitation in an exemplary fashion

Maintains a culture of constant and ongoing training and continuous improvement

Adequate computer skills and more importantly, the ability to learn a new computer application quickly and follow the standards associated with it

Above all, a desire to be the best!

Drift on Lake Wylie