Salt and Stone Sous Chef

Oversee kitchen staff and manage daily physical operations, including inventory, scheduling, and achieving budgeted food costs. Maintain recipes, flavor profiles, and production timeframes while ensuring all food items are available for service. Establish internal controls, enforce hygiene and sanitation regulations, and keep the work environment safe and organized. Manage training for new associates, resolve conflicts with staff or customers, and evaluate team members to improve culinary standards. Monitor financial aspects of operations with the Chef de Cuisine, controlling food, labor, and other expenses. Requires specialized culinary training, food safety certification, and three years of upscale restaurant experience.