Reports To: Corporate Director of Food + Beverage/Executive Chef(s)  Profile: You love food. You are a confident and creative leader. You contribute to team that perform consistently at high levels and you make it a really fun place to work. You are accustomed blending and contributing to the team because you are the best at what you do. You are a thinker and a doer. You are innovative, yet understand when to keep things simple. You say yes.   You are a thorough person who can complete daily tasks under various conditions and also adept at assisting the Executive Chef at crafting a big picture strategy and long term planning for the restaurant. You are multi-skilled and able to hop into any position within your area of responsibility at any time. You understand that cooking ability and palate are just as important as leadership qualities. You come from a place of care, concern and accountability. You laugh and uplift those around you and find your work rewarding.  Responsibilities/Duties: Traveling to all 21c properties to cover Sous Chef/EC/line position duties as needed. The ability to be multifaceted and have eyes all over the place. Other duties as assigned by your supervisor or manager.  Existing Properties: Learn the strengths and weaknesses of the line team you are assisting, knowing what you can delegate to who, when to do it, and provide clear expectations of their finished product. Make yourself available to assist the team with recipe techniques, station prep and to answer any questions they may have. Relay important information about the shift service for the team as they arrive, such as menu changes, station assignments and private events. Maintain communication with both property Executive and Sous Chef team regarding any feedback, concerns etc.  Makes sure stewarding team is following their opening, closing, and mid service side work. Coordinate with CDC/EC on supervision of stewarding department. Maintains clean and organized walk-ins & dry storage area. Is aware of food and labor costs and makes efforts to control these in their particular service periods. Is abreast of all menu changes, regardless of service period.  Openings: Work with EC to train Sous Chefs on 21c SOP's Work with EC/Sous Chefs on hiring and training of hourly teammates Provide feedback and guidance on line sets, menus, general service during menu testing and test meals Make yourself available to assist line staff with recipe techniques, station prep and to answer any questions they may have.