This position is responsible to assist the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience.
-Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team
-Must be able to professionally communicate with all team members
-Consistently practice safe and sanitary food handling techniques
-Enforce workstation and equipment safety and cleanliness