Sous Chef

Reports To:

Supervises:

General Purpose:

Specific Responsibilities:

• Owns service period and crew.
• Able to be multifaceted with eyes on all kitchen activities.
• Knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product.
• Available to assist line staff with recipe techniques and station prep and answer any questions.
• Abreast of all menu changes, regardless of service period.
• Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events.
• Ensures that stewarding staff follow their opening, closing, and mid-service side work. Coordinates with CDC on supervising the Stewarding department.
• Maintains clean and organized walk-ins & dry storage area.
• Orders daily and weekly products in conjunction with CDC.
• Stays aware of food and labor costs and makes efforts to control these in their particular service periods.
• Collaborates with CDC and/or EC on menu development and engineering.

• Minimum of two years experience in a fine dining restaurant environment.
• Understanding of professional cooking and knife handling skills.
• Knowledge of safety, sanitation, and food handling processes.
• Able to work flexible (nights, weekends).
• Responsible, dependable, punctual.
• Excellent communication skills; mhours ust be able to speak, read, and understand English.
• Clean and professional appearance.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.

Travel Requirements: