Sous Chef Sous Chef Responsibilities include, but are not limited to: • Control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. • Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. • Uphold consistent product and service standards of the highest quality. • Control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. • Ensure a safe working environment to reduce the risk of injury and accidents. • Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. • Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. • Train employees, as assigned, in an ongoing basis. • Lead by example to other team members and mentor new staff. Sous Chef Qualifications • A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. • 1-2 years’ experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. • Exude confidence in cooking skills and abilities. • Proven ability to lead a team and communicate efficiently, both verbally and in writing. • Exceptional time management and organization skills. • Ability to work evenings, weekends and holidays. The Sous Chef position requires the ability to perform the following: • Carrying or lifting items weighing up to 75 pounds. • Moving about the kitchen in a safe and secure manner. • Handling food, objects, products and utensils effectively and safely. • Bending, stooping, standing and kneeling. • Withstand potential climate temperature changes in assigned work area.