Responsibilites include:

• Sous Chef will be under the direct supervision of the Chef Owner and Senior Managment.
•  The Sous Chef will assist in the development and implementation of the rotating menu.
• This position will be full time, requiring a scheduled minimum of 40 hours per week but will not exceed 45 hours per week without prior discussion.
• This position will require a combination of day and night shifts which will involve opening and locking up the restaurant.
• Sous Chef must have an overarching knowledge of all menu items, prep tasks and a clear understanding for each of the responsibilities of every station on the line.
• The Sous Chef will have direct accountability for all culinary and staffing issues that arise on their assigned shift and will report to Senior Management regarding those issues.
• Sous Chef will in turn be responsible for holding all staff under their direct supervision accountable for any and all issues.