Sous Chef-Fine Dining

Managing the daily operation of a high volume kitchen.
This includes the training and development of all back of house management and hourly staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation.

Salary base on experience

Requirements:
Prefer a minimum of three years (or greater) of experience cooking in reputable dining establishments.
Ability to understand high-volume operations.
Ability to be a self-starter.
Possess strong interpersonal and organizational skills.
Ability to walk, stand and/or bend continuously to perform essential job functions.
Ability to work under pressure and deal with stressful situations during busy periods.
Culinary degree a plus, but not necessary.

Additional Knowledge, Skills, Abilities:
Must have solid planning, time management, decision-making, organization, and interpersonal skills. Excellent written and verbal communication skills are required. The ability to thrive in a fast-paced multi-tasking, hands-on environment. Ability to establish and maintain a positive and professional working relationship with all individuals. Strong computer skills in Microsoft Office including Word, Excel, and Outlook. Ability to work overtime, irregular hours and occasionally travel