The Sous Chef assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews).

Day-to-Day:

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

Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms.

Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines.

To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service....