Sous Chef - (San Diego, CA)

Assist Executive Chef with ensuring 100% guest satisfaction with a "can do attitude." A committed team player with a hands-on and lead by example management style. Responsible for managing all back of house staff, including ongoing training and development. Achieve or exceed budgeted labor and food cost through proper planning and execution. Assist in overseeing weekly and monthly inventories, and ordering of food and supplies. Maintain sanitation procedures and organization standards at it's highest level.