Sous Chef position. Candidates must have strong leadership skills, experience in high volume fine dining, be respectful, controlled, communicative, organized and detailed oriented. The Sous Chef must maintain extremely high standards, drive their team to excel and have the desire to produce a beautiful guest experience.
MINIMUM QUALIFICATIONS
Accountable for maintaining food cost according to provided monthly targets
Draft schedule based on volume forecasts and in anticipation of any special events and holidays
Adjust schedule as needed to suit volume and maintain labor cost within provided targets
A minimum of 4 years as a manager in an upscale high volume restaurant
Good communication skills
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Must have problem solving abilities, be self-motivated and organized
Commitment to quality service, and food and beverage knowledge
Understanding and knowledge of safety, sanitation and food handling procedures
Must be a team player and possess the ability to handle situations effectively as they arise
Must have Open Availability
Food Handlers Card