The Sous Chef is responsible for assisting in maintaining quality standards for all menu items, maintaining recipes, and working collaboratively with the General Manager and team members. They will help with all inventory needs, organizing, and ordering. The Sous Chef contributes to ensuring the kitchen meets all regulations concerning sanitation and food safety guidelines while overseeing equipment and workspace for cleanliness and functionality. The Sous Chef will help to train and supervise kitchen team members in all areas and report to the General Manager and Culinary Director. 

Essential Job Functions:

• Leads by example and follows the direction, requests, and rules of the Chef or Manager
• Coordinate the overall operation of the cook team in assigned areas including time and attendance responsibilities
• Assists with training, ensuring team members are competent in company procedures/policies
• Maintains all kitchen, dining room, and common areas in accordance with Clark County Health Department LEV Restaurant Group Standards
• Completion of daily menu and station prep for all parts of the line/kitchen as needed
• Conducts daily line checks inspecting food quality and wholesomeness.  Asks questions when necessary and never allows the service of inferior products
• Assists in always running daily line service with a positive attitude and sense of urgency
• Maintain food quality, storage, and portion control standards including scaling, mixing, and recipe with a commitment to consistency
• Oversee and trains proper product cooling and labeling procedures
• Works with team to limit waste due to improper cooking, misuse, or overordering
• Ensures proper and consistent plate presentation, garnish, and service for all menu items
• Responsible for assisting Chefs, Cooks, and Dishwashers as needed and requested
• Responsible for enforcing and teaching all rules and regulations in accordance with the Health Department and our inspector expectations to keep a happy and clean workplace
• Maintains a safe and functional workplace at all times.  Alerts management when something is unsafe, broken, or missing.  Never allow our team to be in harm's way.
• Anything else required by the business and/or management to operate a safe, clean, and friendly workplace with the highest standards