Position Description: Job Title: Sous Chef
Reports to: Executive Chef
Salary Range: $50,000 - $70,000 per year
This role reports to the Executive Chef and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day-to-day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities.
This role will primarily be a morning-shift position, with primary responsibility for overseeing the prep team and ensuring that all operations are set up and ready for service. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization, and co-worker interaction.

MINIMUM QUALIFICATIONS

• 5 years of experience in a BOH setting
• High school diploma or equivalent
  Note: This job description is intended to outline the general nature and responsibilities of the role. It is not an exhaustive list of all duties, responsibilities, or qualifications associated with the position