Sous-Chef

Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.

WHAT YOU'LL DO

• Understanding, adhering to and executing all kitchen operational policies + procedures, standards and training programs.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Prepare and cook foods of all types, on a regular basis, for special guests and functions.
• Working a station if needed.
• Manage the food preparation, cooking activities and plating and resolve guest satisfaction issues.
• Determine production schedules and staff requirements necessary to ensure timely service.
• Recruit and hire staff, including cooks and other kitchen employees.
• Maintaining a strong focus on achieving and/or exceeding revenue tar...