Restaurant Sous Chef

•Culinary school graduate preferred.

• Two years of experience in a line cook position preferred.

• Strong team player able to foster relationships with members and guests.

• Bilingual (English – Spanish) communication ability preferred.

• Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service.

KEY RESPONSIBILITIES

• Assist the Executive Chef in all aspects of the main, grill, and kitchens (i.e. prepping, cooking, scheduling, sanitation, maintenance, employee development, performance reviews).

• Responsible for proper preparation, excellence of product, profit and labor cost.

• Organize and help in the service of all activities concerning à la carte, meals and private dining rooms.

• Responsible for the quality and the variety of all food being served on the shift. • Hire, train, supervise, and/or terminate employees when needed.

• Carry out the sanitation needs of the kitchen utilizing the standards set up by the Executive Chef.

• Implement all cleaning schedules and duties set up by the Executive Chef