Job Details

The Sous Chef reports directly to the Chef de Cuisine and assists in the day-to-day operation of the entire kitchen. The Sous chef will work with the Chef de Cuisine and other Sous' in developing and creating innovative menu items. The Sous chef must be classically trained and have a broad knowledgeof global flavors and ingredients and be experienced in upscale fine-dining presentation. Candidates must have an undying passion for fine food and for providing the ultimate dining experience for every one of our guests. An enthusiastic sense of hospitality with a professional, friendly demeanor and positive employee relations abilities are a must.

Key Requirements:

• Minimum 4 years' experience in fine dining, with at least 2 years managerial responsibilities
• Superior skills in all areas of the kitchen and cooking techniques
• Broad knowledge of modern and classical cuisines
• Creativity and flexibility
• Leadership and communication skills
• Time management skills
• Good understanding of the restaurant business and budgets
• A genuine passion for, and knowledge of, food and customer service

• Assist Chef de Cuisine with creating exciting and delicious menu items
• Continually research new methods, recipes and products to create cutting edge ideas
• Costing items in accordance with restaurant pricing and profit strategies
• Training staff on all recipes
• Assist Chef de Cuisine with purchasing and stocking all materials for the kitchen
• Monitoring and maintaining all kitchen equipment
• Must be meticulously clean and aware of all food safety standards
• Must be available to work on different shifts, weekends, and holidays.
• Present new menu items and culinary information to all necessary parties
• Demonstrated ability to lead people and get results through others