Sous Chef

POSITION OVERVIEW The Sous Chef is responsible for providing overall leadership, creative development and quality assurance of the restaurant's culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and ongoing quality assurance processes and systems. RESPONSIBILITIES Assist Executive Sous Chef and Executive Chef in all aspects of kitchen procedures, guest service, wine, and food & beverage to ensure excellence in service and product. Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devise innovative product offerings for the restaurant. Formulates and implements procedural guidelines, policies and standards pertaining to the restaurant. Included in this are menu design, product specifications, cleanliness and sanitation, and cost control. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the overall creation of menus, preparation instructions, menu cost, recipe development and individual dish specifications by ingredients and corresponding portion sizes. QUALIFICATIONS Knowledge of kitchen procedures is mandatory. At least 5 years previous management experience. Must be prepared to be hands-on in the kitchen.