Junior Sous Chef/Sous Chef

· Help in the preparation and design of all food and drinks menus.
· Produce high-quality plates both design- and taste-wise.
· Ensure the kitchen operates in a timely way that meets quality and standards.
· Fill in for the head chef in planning and directing food preparation when necessary.
· Resourcefully solve any issues that arise and seize control of any problematic situation.
· Manage and train kitchen staff, establish working schedules, and assess staff’s performance.
· Order supplies to stock inventory appropriately.
· Comply with and enforce sanitation regulations and safety standards.
· Maintain a positive and professional approach with co-workers and customers.

Benefits:
Free parking
Health insurance
Meal provided
Opportunities for promotion
Professional development

Supplemental Pay:
Performance bonus