Sous Chef

Manage all aspects of kitchen, food prep, and service operations alongside the Executive Chef and General Manager. Accurately create and present all food items served to guests while insuring quality and accuracy in menu preparation. Butcher all proteins and execute all paperwork associated with the Chef position. Learn and execute all kitchen positions effectively with the ability to teach and assist staff members. Manage back of house labor to meet goals and guest requirements, and handle ordering, stocking, and inventory management. Maintain a professional and welcoming attitude throughout the day shift, evening shift, and weekend availability at this fine dining restaurant.