Sous Chef

Directs food preparation and collaborates with executive chef. Produces high quality plates, including both design and taste. Oversees and supervises kitchen staff. Assists with menu planning for daily specials and management of supplies. Ensures that food is top quality, and that kitchen is in good working condition. Keeps stations clean and complies with food safety standards. Offers suggestions and creative ideas that can improve upon the kitchen's performance. Prepares food properly. Trains new employees. Helps in Ordering food supplies. Monitors and maintains kitchen equipment. Solves problems that arise and seizes control of issues in the kitchen. Works an average 32 to 40 (or more hours per week. 2 -3 years' experience BBQ Smoking experience a plus. Regular and reliable attendance. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.