Sous Chef - (Wilmington, DE)

JOB DETAILS The Company operates 24 hours a day and seven days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week. The Sous Chef manages staff and day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. The Sous Chef manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long-term planning. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations.