Sous Chef (Start ASAP)

The sous chef is responsible for the day-to-day culinary operations in the kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. Plans, implements, and monitors production systems (stock levels, ordering and receiving of items). Assumes the role of cost controlling and maintaining food cost. Responsible for overall management and implementation of production (FSC, Food safety standards, etc) and quality standards, policies, and procedures in the kitchen. He is also responsible for providing excellent customer experience by consistently providing highest-quality food/menu choices thus achieving profitability thru customer engagement, sales achievement, process improvement, and inventory management.

The sous chef leads the management and training of new personnel, scheduling staff work hours, and doing performance reviews.