Sous Chef

Directs food preparation and collaborates with the executive chef; produces high quality plates with design and taste; oversees and supervises kitchen staff; assists with menu planning for daily specials and management of supplies; ensures top quality food and a well-maintained kitchen; maintains cleanliness and food safety standards; contributes creative ideas to improve kitchen performance; trains new employees; assists with ordering food supplies; monitors and maintains kitchen equipment; resolves issues in the kitchen; works an average of 32 to 40+ hours per week; BBQ smoking experience a plus; regular and reliable attendance.