Sous Chef

Our Ideal candidate is:

A detail oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead junior staff members and uphold restaurant standards and cleanliness.

Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.

What you bring to the table:

• Personal Attributes
• Exceptional communication and organizational skills
• Gracious spirit of hospitality
• Intellectual curiosity and emotional maturity
• Continually strive to develop staff in all areas of food education
• Ability to work clean, organized, and lead a team
• Professional Attributes
• Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
• Strong financial acumen and ability to analyze data
• Have a strong eye towards development both personal and for your team
• Desire to teach and mentor both your staff and culinary interns

• Basic Qualifications
• A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant
• Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
• Be able to reach, bend and frequently lift up to 30 pounds
• Must have the stamina to work a minimum of 50 hours per week.
  

Salary Range - $80,000.00 to $85,000.00/yr. + $6,000.00 housing allowance

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