Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Supervises daily operations of kitchen.
Preparing meals and food to meet the specifications of guests in a timely manner· Minimum 4 years’ experience as a Sous Chef in Fine Dining / Hight Volume
· Open availability including weekends, evenings and holidays.
· Flexible and willingness to adapt to ongoing changes.
· Able to inspire, motivate, and develop employees.
· Proven track record in building high-performing teams.
· Professional and confident verbal and written communication with guests, employees and ownership.
· Have an interest in hospitality.
· Must be flexible and team oriented.
· Ability to work under pressure with grace and ease.
· Available to work evenings and weekends.
· Ability to multitask, efficient and a fast worker.
· Able to lift up to 50 lbs. occasionally.
Please do not send any emails, resumes, or call.
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