Sous Chef:

The Sous Chef for Fin & Tonic will report directly to the Executive Chef and assist in the daily operations of all culinary aspects of the restaurants in conjunction with FOH management to maintain all Company and Health Department standards.

Requirements:

1)Strong Leadership Skills

2)Strong Organizational Skills

3)Food Service Manager Certified

4)Must be able to lift 50 pounds.

5)Strong knife skills.

6)Must have understanding of meat, poultry and fish fabrication.

7)Must have understanding of baking and pastry.

8)Fresh pasta fabrication skills.

9)Fundamental understanding of P&L statements.

10)Menu and daily special planning in conjunction with the Executive Chef.

Daily Responsibilities:

1)Ensure all Health Department standards are being adhered to.

2)Receive, verify, and put away all orders for kitchen.

3)Assign all prep list items to associates to complete prior to service, and ensure all items are being prepared up to company standards in conjunction with all recipe sheets.

4)Complete meat, poultry, and fish fabrication in conjunction with all company standards.

5)Ensure all items are labeled, dated, and rotated properly and up to company and health department standards.

6)Assist and understand all stations in the kitchen prior to and during service period.

7)Ensure all plating is completed up to company standards and in adherence to all recipe sheets.

8)Ensure all areas of responsibility are cleaned and maintained up to company and health department standards at the end of each shift.

9)Research, develop, and assign specials for shift prior to service of following day.

10)Create daily prep sheets for all stations for following day.

11)Assist Executive Chef in anyway necessary to ensure all guests are receiving a 5 star experience by going above and beyond all expectations.