SC Executive Sous Chef

**ABOUT THE ROLE** Sous Chefs serve as the second-in-command to the Executive Chef. You will be responsible for the day-to-day culinary operations in the kitchen. This includes planning menus, training new staff, and recording inventory. **Essential Duties:** - Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces). - Follow recipes, portion controls, and presentation specifications as set by the restaurant. - Ability to work with commercial kitchen equipment and utilities. - Ability to exert well-paced mobility for most of the day, including standing, walking, bending, and squatting. **Specific Requirements of the Role:** - Supervise and coordinate activities related to food preparation, kitchen, and storage areas. - Assist in creating and developing new menu options based on seasonal changes and guest demand. - Train kitchen staff, establish work schedules, and assess employee performance. - Inform front of house personnel of menu changes, specials, and shortages. - Make sure kitchen operation procedures and hygiene complies with food safety standards and regulation. - Document, investigate, escalate, and resolve employee or guest incidents. - Manage the kitchen team in the executive chefs absence. - Perform additional duties as assigned. **Qualifications** - 2 years experience in restaurant or hotel food and beverage required. - Working knowledge of Microsoft Office, including Excel and Outlook.