Sous Chef

Sous Chef responsible for the overall food quality, controls COGS, trains and oversees all back of house employees and areas, ensures company standards, and may be responsible for seasonal specials and menu changes. Under the guidance of the Executive Chef, leads back of house operations, oversees opening/closing procedures, conducts daily food safety and quality checks, submits nightly reports, maintains vendor relationships, communicates notable issues with management, and trains staff. Must be able to perform any back of house position, support menu rollouts, manage labor and inventory, uphold hygiene standards and FIFO, and ensure timely service by expediting orders and coordinating with front of house. Requires leadership, multitasking, strong communication, and ability to work overtime, weekends, evenings, holidays, and events.