Sous Chef, Full-time 
 Typical Duties & Responsibilities:
  • Oversees food preparation while providing culinary leadership; oversees portion control, productivity, and establishes presentation standards
  • Improves menu quality and consistency by analyzing food production records and menu expenses; promotes guest’s interest in quality improvement
  • Demonstrates great attention to detail in order to maintain unit’s appearance and operating standards; using good judgment.
Position Requirements:
  • Passion for food and experience with purchasing and menu development, food cost, production and forecasting.
  • Experience managing high sales, high profile operations, sanitation, food safety and standards
  • A highly results-oriented, articulate, decisive, self-starter who energizes people around them and works well with little supervision
  • Ability to operate kitchen equipment
  • Adaptable to changing business conditions
  • Strong leadership and communication abilities in fast-paced environments

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