Sous Chef at State of Confusion in Charlotte NC

Responsibilities for Sous Chef include hiring, training, and development of hospitality-focused team members; upholding the highest standards for food sanitation and quality; consistently enforcing standards for recipe adherence, food preparation, production, and presentation; ensuring use of BOH systems to achieve optimal kitchen performance such as line checks, checklists, and opening/closing procedures; set expectations and monitor performance standards for managing kitchen staff. Requires 2-5 years cooking experience in an upscale casual dining restaurant, excellent communication, proven success in a high-volume restaurant, strong passion for culinary excellence and service, proven ability to develop your team, knowledge of systems/methods/processes for great execution, and a stable job history with upward career progression. Must be able to stand for long periods and lift up to 50 lbs.