Hourly Sous Chef

Job Description
Position Summary
The Shift Leader BOH assists the EC and ESC in representing TFK, by helping create a profitable restaurant, provide a safe, sanitary work environment, that conforms to all standards and regulations. Assist in managing the kitchen labor and production while running a shift.
Principal Accountabilities:
Leads every shift with passion and drive to create an efficient, productive work environment while adhering to TFK guidelines 
Performs precise line checks and facility walks with proper follow up 
Opens and closes the line and kitchen to company standards and addresses any deficiencies  
Runs high volume service periods from the expo or wheel position or as a floater to ensure food quality, timing and presentation is up to TFK standards.  
Ensure safe production environment, cleanliness, organization and maintenance to ensure a “like new” kitchen • Manage BOH employees to keep within daily labor costs.  
Run inspirational and effective pre-shift line ups