Sous Chef

Responsible for interviewing, training, and selecting employees for the department  

Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas  

Ensures menu development timelines are met 

Directs and manages lead and line level employees to achieve budgetary, food quality and customer service expectations 

Ensures comprehensive training and exposure in the expected areas of competence 

Provides Lead and Line level support and coverage during vacations or staffing gaps. 

Conducts Performance Reviews in accordance with policies and procedures 

Provides feedback; coaching and development guidance as needed. 

Responds to and handles employee complaints (grievances) in a timely and efficient manner.