Sous Chef

The assistant manager is responsible for managing the kitchen, providing above average food quality, collecting food waste reports, opening/closing the restaurant, managing the kitchen equipment, maintaining cleanliness in the kitchen, assisting with training new staff members, assisting with events outside of the organization, and performing job functions of all hourly BOH staff members. When a manager is not on duty the assistant manager will be responsible for maintaining the staff, handling customer complaints and employee issues, providing aid during busy times and remaining productive during slow times.

Required qualifications:

• Legally authorized to work in the United States
• Able to stand for duration of shift
• Reliable transportation to and from work