Job Summary:
            The Sous Chef is responsible for overseeing the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen.   Assists in executing the menu, ensuring a high level of performance, guest satisfaction, and profitability.  Capable of maintaining the highest professional food quality and sanitation standards. 

            Essential Duties and Responsibilities:

• Lead the team in food preparation to produce food consistently of high quality, taste, and presentation
• Responsible for the food quality throughout the process using HCAPP practices
• In conjunction with the Executive Chef, develop special menus and create and ensure adherence to recipes and product specifications.  Train kitchen staff on all new menu items
• Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems
• Complete daily food orders based on events and projected levels of business
• Conduct regular inspections on the entire kitchen and act promptly to correct deficiencies found during the inspection
• Operates within the assigned budget and operating expenses and controls labor cost
• Ability to interact positively with supervisor, management, and coworkers to promote a team effort
• Ability to produce a high volume of work in a timely manager which is accurate and complete and of high quality
• Remains aware of current development, methods, and trends in culinary arts, Researches and introduces new products
• Assists with customer relations and problem-solving.  Makes an extra effort to help guests and displays patience and understanding with interacting with guests who may have a problem
• Time Management

            Qualifications:

• Proficient understanding of professional cooking and knife-handling skills
• Must be able to speak read and understand intermediate-level cooking directions
• Commitment to quality service and food and beverage knowledge
• Understanding and knowledge of safety, sanitation, and food handling procedures

            Physical Demands:

• Be able to work in a standing position for long periods of time
• Ability to move, and transport food carts, equipment, and supplies
• Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds                                                                                                                                                                                                                                                     Education/Experience:
• Degree from an accredited college specializing in Culinary Arts or Food Service preferred
• Serve Safe Manager certification
• Previous kitchen management/supervisory experience
• Basic computer knowledge