Sous Chef

• →Cleanliness and sanitation in the kitchen and adjacent areas 
• →Creative menu planning to adjust to guest needs 
• →Overseeing food preparation 
• →Checking quality of food deliveries 
• →Ordering all food and cleaning supplies and maintaining proper supply levels 
• →Maintaining costs within budget levels 
• →Manage labor costs, schedules and productivity 
• →Hiring, coaching and disciplining direct reports 
• →Interacting positively and professionally with guests to resolve issues 
• →Acting as Manager on duty as required 
• →Perform various other duties as assigned to meet business objectives 

• Bachelor's degree preferred 
• Minimum of two (2) years of experience in a culinary leadership role 
• Food safety certification preferred 

• Ability to multi-task  
• Team player  
• Ability to exceed expectations of guests  
• Ability to work in a from scratch kitchen
• Open Availability
• Ability to read and write recipes

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*Schulte Hospitality Group is an Equal Opportunity Employer.