PM Sous Chef

Essential Functions

• Execution of dinner service, plating, and leading the brigade
• Placement and oversight of all orders as needed for product
• Oversight and tasting of all dishes/prep daily
• Direction of kitchen cleaning and organization daily
• Assistance in execution of special events
• Working pass for dinner service, covering stations if short staffed

Qualifications

• Required: Exceptionally strong fundamental skills in preparation, cooking, and classic technique
• Desirable: Minimum of 5 years professional experience cooking, preferably at a Michelin level
• Associate’s degree in culinary arts

Skills

• Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness
• Strong communication skills and practices
• Ability to problem solve and react quickly to any issues which arise during a shift
• Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible

Physical Demands

• Ability to lift 50 lbs.
• Ability and capacity to work up to and on occasion exceeding 60 hours per week as business demands