The Sous Chef is responsible to ensure superior leadership in the kitchen and to continually drive for consistent high quality food preparation, to enhance the guest dining experience, the Sous Chef must maintain a passionate, sophisticated, and competent culinary orientation to every task that is performed and willingly take direction from the Executive Chef and to clearly deliver information to all culinary staff.
Planning and directing food preparation in the kitchen, recruit, hire, train, schedule, evaluate all culinary staff. Counsel team members. Complete departmental reports and project management. Supervise kitchen staff to ensure that operations are effectively, safely and efficiently carried out and consistently monitor for any problems that may arise in the kitchen and seizing control of the situation at a moment’s notice while continually looking for ways to improve revenue and decrease cost.