We are looking for a talented Sous Chef to help us run our kitchen, oversee food production, and lead a group of cooks. The right candidate needs excellent time management, leadership, and cooking skills. Our Sous Chef will work closely with our Executive Chef. We are a small team where we foster a cooperative relationship between FOH and BOH.  

Responsibilities Include –

• In conjunction with the Executive Chef, assist with supervising and managing all aspects of the kitchen and production, while keeping with our standards of food quality and restaurant cleanliness 
• Serve as the acting Head Manager when the Executive Chef is not on the restaurant premises
• Assist Executive Chef in supervising and coordinating all kitchen sub-sections engaged in the preparation and cooking of all food items
• Assist Executive Chef in planning menus; consider availability of ingredients, the level of skill required in preparing new menus, style and standards of the restaurant 
• Achieve stated objectives in sales, cost containment, employee retention, cleanliness, and sanitation
• Ensure food items for restaurant, hotel guest breakfasts, and private events are prepared on time and meet quality standards 
• Supervise cooking and other kitchen personnel and coordinate their assignments and arrangements to ensure economic and timely food production
• Estimate current and daily requirements for ordering based on, daily menus, covers, forecasts etc.
• Seek out sources of fresh food; monitor all produce and meat for freshness
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Ensure that unused food is stored properly in order to minimize waste and maximize quality.
• Schedule staff based upon forecasted volumes
• Drive for results: Work to achieve high levels of personal and organizational performance to meet or exceed objectives.
• Interact with Department of Health and manage health code regulations