Sous Chef The Sous Chef will have a passion for cooking, as well as lead the culinary team to ensure that the kitchen runs effectively. The Sous Chef is responsible for helping the Executive Chef to control all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. Additionally the Sous Chef is responsible for providing supportive leadership to the Executive Chef and Team Members throughout their daily operations. Core Objectives of the Role (this list is not all inclusive) : General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Chef in all aspects of the day to day operations Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team Strong attention to detail in all aspects of the business and day to day Culinary operations Completion of any other duties as assigned by the

Executive Chef Qualifications:

Degree in Culinary or a related field preferred At least 3 years of experience in restaurants with at least 1 of those years having worked as a Sous Chef in a fine dining establishment Professional appearance Able to lift/move up to 50 pounds Able to work in a standing position for extended period of time Able to adhere to a 45-hour work week with availability in the mornings or evenings, weekdays, weekends and holidays (if necessary) Must be Servsafe Certified Must be proficient in Food and Alcohol Safety