Responsible for all aspects of the Kitchen Operations, in cooperation with the Head Chef.  The Sous Chef assists the Head Chef in all aspects of the kitchen, including, but not limited to: having strong cooking skills at every station, staff training & development, hiring, purchasing, scheduling, health code & sanitation, quality control, labor costs, food costs, performance reviews, short term & long term goals, staff meetings and the overall profitability of the kitchen.  

• Must be able to work at a high level at all stations in the kitchen; including, saute, grill, pantry & expeditor.
• Additional job duties include, but not limited to, the learning & understanding of all Irish & standard recipes, bi-yearly new menu items & costs, plate presentations, food costs, waste management, purchasing & inventory, recipe-picture book, staff hiring & terminations, promotability of staff, daily & weekly cleaning duties.
• Leadership
• Self Determination
• Strong Communication Skills
• Training & Delegation