Description Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience • Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision • Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen • Handle volume and stress with poise and finesse • Organize and manage the expo process in the kitchen • Uphold the standard of high-quality food above all else • Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate Skills: • Share the passion for food, wine and the guest experience • Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours • Excellent time manageability skills • Active listening and learning skills • Ability to teach techniques and strategies to those under you • Basic computer skills for menu building Working Conditions • Be able to withstand the pressure and strain of working in close quarters • Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion • Work with hot, cold, and hazardous equipment Education/Experience: • 1-3 years of high volume kitchen experience • Culinary degree preferred