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About this job

Responsibilities include and are not limited to:

  • Follows close direction of Executive Chef
  • Execute dishes flawlessly and train staff likewise
  • Assisting with training of back of house personnel
  • Assisting with training front of house staff in food/product knowledge
  • Monitor and control food and BOH labor costs
  • Inventory/Rotation

Skill Set & Requirements:

  • Culinary degree (preferred)
  • Proficiency on the line in high-volume, full-service restaurants
  • 2 - 4 years as an Sous Chef with emphasis on Seafood
  • Excellent interpersonal, verbal and written communication skills
  • Ability to interface with various levels of management
  • Strong planning and organizational skills
  • Ability to work as part of a team, and to lead one
  • Experience in upper scale, quality oriented environment
  • Experience in handling large groups and private events, in addition to A La Carte seating
  • Coaching/training skills