The Sous Chef assists with the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food handling techniques. Reporting directly to the Executive Chef, this position will assist in ordering, menu engineering, cost control, and supervision and training of staff.
Ideal candidate will be energetic enthusiastic, and able to handle large volume. Previous experience in luxury or fine dining establishment is REQUIRED. Must have hands on management style with strong communication and organizational skills and the ability to effectively manage and motivate a diverse staff.
We provide a challenging team orientated environment, where excellence in expected in all areas of food preparation and presentation.