Sous Chef

The Sous Chef oversees the overall BOH operation of the restaurant, including staffing, menu creation, and daily operations. They drive sales, control costs and labor, and ensure high-quality food and service are delivered to each guest.

Requirements

• Perform all operational functions as a BOH Manager
• Create and maintain all menus and recipes used in the restaurant
• Manage inventory, orders, and direct dealings with Purveyors
• Resolve problems that arise in the kitchen and seek solutions in a timely manner
• Properly train staff to use tools and equipment as well as policies and procedures