Sous Chef

• Assist the Executive Chef in ensuring product quality and consistency, as well as adherence to standards.
• Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials.
• Procure food supplies and kitchen equipment, including organizing inventories and participating in actual inventory counts.
• Perform all duties of kitchen associates as required.
• Analyze the workplace and implement policies to ensure safe workplace practices for employees, including resolving all issues related to safe workplace practices.
• Plan, schedule, and adjust hours of work and specific responsibilities among employees.
• Implement company policies and supervise to ensure others properly implement and administer company policies, including disciplining employees, handling absenteeism, and following the firing procedure.
• Be responsible for the cleanliness and sanitation of individual work areas and the kitchen, including equipment, counters, tools, waste areas, etc.
• Ensure that all guests feel welcome and receive responsive, friendly, and courteous service at all times.
• Ensure that all food and beverage products are consistently prepared and served according to restaurant procedures, such as banquet facility recipes, portioning, cooking, and serving.

Job Requirements:

• Prefer candidates with a minimum of 2 years of experience as a Sous Chef (Italian Resto)
• A college degree or graduation from a culinary school is preferred.
• The ability to demonstrate and execute an exceptionally strong work ethic is required.
• Excellent interpersonal service skills and organizational skills are necessary to effectively plan time.
• Ability to work in a fast-paced, busy, and somewhat stressful environment, and to work under pressure and meet deadlines with particular attention to detail.
• Supervisory, leadership, management, and coaching skills are essential.
• Ability to communicate effectively on various levels, including senior management, customers, vendors, and associates.
• Proficiency in menu development, cost controls, purchasing, and inventory management is required.
• The ability to consider many variables to find the best solution to a problem.
• An eye for detail and the ability to solve challenges.