Sous Chef

Sous Chef include, but are not limited to: Preparing and executing dishes in line with the menu and concept of the restaurant, maintaining quality and consistency Overseeing food production during service and assisting with plate presentation to ensure high quality standards Collaborating with the front-of-house staff to ensure a seamless dining experience for customers Ensuring compliance with all health and safety regulations in the kitchen, and throughout the restaurant Participating in the hiring, training, and management of the culinary staff Assisting in creating and maintaining inventory and ordering necessary supplies Helping manage food cost, labor cost and inventory to meet budget goals Handling company property with care and proper use to prevent injury and/or damage of equipment and supplies Executing the duties of the Executive Chef in their absence The qualifications we seek in our top applicants will be: A minimum of 3-5 years of experience as a