ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Providing restaurant guest''s excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company''s financial goals, facilities maintenance, and personnel development objectives. Carries out supervisory responsibilities in accordance with the organization''s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

FOOD QUALITY The Sous Chef will assist the Executive Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon. In maintaining the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the staff.

SERVICE Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. It is the Sous Chef''s responsibility to participate in service education through: a. Daily line-ups; b. Quarterly menu meetings; and c. New server training programs It Sous Chef is also responsible assist the Executive Chef in training the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES It is the Sous Chef''s responsibility assist the Restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef''s responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager.

FACILITY MAINTENANCE Maintain a high level of cleanliness in the kitchen facilities. It is the Sous Chef''s responsibilities to assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.

PERSONNEL MANAGEMENT Assist in filling any open positions with qualified internal or external candidates. The Sous Chef is responsible for communicating with the kitchen staff, identifying developable personnel and providing the necessary training as positions open. The chef is also responsible for filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them.

Previous Sous Chef experience is required