Sous Chef

Hours and Days of Work:
Salary based on a 50-hour work week, 5 days a week. Hours and days will vary on seasonal
volume and hours of operation.

Job Duties:
Responsible for the supervision and smooth operation of the kitchen and dish room during the
shift with a mindful eye on the cost efficiency.
Responsible for all kitchen team members and ensure that they are performing their duties
according to established procedures and quality standards.
Assigns stations to the kitchen team at the start of the shift.
Oversees training, cross-training, interviewing and scheduling of assigned positions.
May assume all duties of the Chef in the Chefs absence.

Position Requirements:
Education and Qualifications:
Culinary degree or certificate desirable
Must be able to work in a team-oriented environment. Must have excellent leadership,
communication, and food production skills. Must be able to speak clearly and listen attentively
to kitchen team members, dining room team and managers. Must be able to speak, read and
write in English.

Skill Sets for Success:
Able to communicate effectively. Projects positive enthusiasm.
Excellent oral and written communication skills.
A clear, confident, friendly, and professional voice demonstrating telephone etiquette
Proficiency with computer programs including the Microsoft Office Suite of applications.
Comfort with multi-tasking.
Able to manage time effectively, set priorities, meet deadlines.
Good at handling detailed work.
Must have excellent leadership, communication. Must be able to speak clearly and listen
attentively to team members.

Experience:
Two or more years of experience in a high-volume, full-service dining kitchen required,
preferably in a seafood restaurant.

Physical:
Must be able to stand and move at a fast pace for up to four hours. Must be able to lift pots,
pans and other containers weighing up to 50 pounds.

Restaurant:
To remain confidential until contact with the applicant is made.