Barista

The Sous Chef position will support the Executive Chef/Kitchen Manager and is responsible for providing leadership to the back of house, ensuring impeccable dining experiences for our guests.

Sous Chef Key Responsibilities:
- Assist in supervision of kitchen employees under the leadership of the Exec. Chef and provide direct supervision of the kitchen employees when Exec Chef is away or on day(s) off, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis.
- In partnership with the Executive Chef; responsible for the efficient and effective running of the kitchen ensuring that operating costs are minimized.
- Assist with the hiring, onboarding, and continuous training of kitchen employees.
- Check that kitchen equipment is being used and maintained properly.
- Responsible for food quality and consistency of menu items, ensuring a positive guest experience.
- Preparation of menu items and serve as an expeditor for the kitchen as needed.
- Ensure all dishes coming out of the kitchen meet the standards of the restaurant.
- Assist with managing labor, adjusting schedules as necessary to meet business needs and financial targets
- Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas.
- Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs.

Sous Chef Qualifications:
- Previous culinary management experience in a full-service restaurant. A love for food is a must!
- Serve Safe certified food manager preferred.
- Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
- Ability to multi-task and work in fast-paced environment while effectively delegating tasks.
- Must have understanding of food cost and how to align inventory with business demands.
- Must be proficient with computers and have excellent written and verbal communication skills.
- Must be able to work a flexible schedule to include weekends and holidays.
- Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
- Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting, and reaching overhead.
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.