Sous Chef

Description:
RESPONSIBILITIES/DUTIES:

1. Assist in all food related projects including Holidays, Off-site Events, dining room, and special parties.
2. Supervises the preparation of food items.
3. Hires and trains new employees to the department.
4. Schedules all departmental personnel according to demands.
5. Supervises and evaluates all departmental personnel.
6. Communicates with the FOH Management team.
7. Maintains records of personnel performance, labor cost, sickness, and overtime in the kitchen.
8. Performs all other related duties as assigned.
9. Responsible for assisting in maintaining Food Costs and COGS.

Requirements:
MINIMUM QUALIFICATIONS:

• Must have command of the English language.
• Able to stand for 8 hours.
• Must be able to work flexible days and hours, including weekends and holidays.
• Maintain an up to date, serve safe or comprise food handlers' certification.
• 2 years minimum experience working in a high-volume kitchen.
• Able to lift at least 60 pounds.
• PASTRY EXPERINCE REQUIRED

Additional Info:
We are an equal opportunity employer. All applicants will be considered for employment regardless of age, color, creed, race, religion, sex, sexual orientation, gender, gender identity and/or expression, genetic information, marital status, national origin, veteran or disability status or any other characteristic protected by federal, state or local law. In addition, we will provide reasonable accommodations for qualified individuals with disabilities. Our locations are drug-free. Background check required.