Reporting to the Chef of Restaurants, the Sous Chef will be responsible for, but not be limited to, the following:

• Maintain the highest culinary standards in cooperation with the Chef of Restaurants. 
• Ensure food quality and timeliness of food preparation is always optimized.
• Active involvement in menu design and food presentation standards.
• Strive to uphold a safe working environment by ensuring all staff work safely and support the concept of team versus individuality.
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction.
• Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately
• Maintain ongoing training and development of employees, conduct colleague performance reviews and follow up in a timely manner.
• Ma...