The Sous Chef is responsible for providing excellent quality food service in a timely manner and manage all activities in the kitchen, including food preparation and production. The ideal candidate will have a vast knowledge of Italian Cuisine, a strong culinary background, and the ability to lead by example.

Expectations:

-Responsible for maintaining and setting up food production and quality control of all meat, fish, sauces, stocks, and all other food items.

-Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards

-Perform quality work within deadlines with and without direct supervision.

-Assists with menu planning, inventory, and management of supplies.

-Oversees and supervises kitchen staff.

-Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality.

-Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.

-Trains new employees and leads by example.

- Understand, complies, and utilizes approved food safety production standards to ensure proper quality, serving temperatures, and standard portion control

-Arrives to work on time with a clean uniform, positive attitude, professional manner, and excellent hygiene.
 

Candidates MUST have at least 5 years of experience in a high-volume kitchen. Previous catering experience preferred.