Plan, prep, set up and provide superior service in all areas. Oversee the flow of production of all production for breakfast, bar food and dinner service. The Sous Chef is responsible for ensuring the success of the team by helping the Head Chef with all aspects of the kitchen whenever needed, when asked. Monitor all mise en place to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment. Assist in the controlling food and labor cost.

Qualifications:

• Ability to communicate in English with guest, co-workers and management to their understanding.
• Experience in culinary field
• Ability to compute basic mathematical calculations.
• Ability to work all stations in all kitchens with minimum defects
• Food handling knowledge
• Knowledge of food cost controls
• Experience in restaurant production and timing 
• Takes responsibility for own actions
• Takes action on what needs to be done and produces results
• Creates an environment of trust and credibility
• Communication
• Convinces others to lend support, using Commitment vs. Compliance
• Removes obstacles, so that self and others can succeed

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