Our Sous Chefs have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Our Sous Chefs also have extensive product knowledge and willingness to explore and use local ingredients with an individual culinary style that manifests in on-concept, innovative, and scratch recipes.

Supporting the Executive Chef, the Sous Chef oversees kitchen management, ensuring the standards are met. Must be familiar with all phases of food preparation techniques. Oversees food budgeting and optimizes food costs, maintains recipe standards, manages kitchen pantry and stock levels, develops relationships with purveyors, and orders supplies as needed in the restaurant. Experienced skills in garde manger, broiler, saucier, and large quantity cooking. Controls food production in all work areas including proper cooking methods, cooking times and temperature. Our Sous Chefs are proactive in creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent. Maintains current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).

Benefits:

•Promotion from within

•Paid vacation

•Insurance Plan

•401k Retirement plan

•Daily staff meals

•Employee discount for dining