Sous Chef

Responsibilities: (in bullet points):

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assume the role as Executive Chef in his or her absence
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices

Experience and technical competencies required: (include years of experience)

• Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
• Active listening and effective communication skills
• Team spirit
• Flexibility to work in shifts
•      High school diploma;