Sous Chef

Leadership

The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the Executive Chef’s absence, the Sous Chef is directly responsible for all kitchen operations. The Sous Chef is expected to work an average of 55-60 hours per week. 

Leadership responsibilities include:

• Working with the Executive Chef to create a cohesive team within the kitchen.  
• Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.  
• Maintaining a positive “win-win” attitude
• Working vigorously to improve the restaurant through the use of quality management systems.
• Demonstrating support for all decisions made by the management tea...