Sous Chef

Sous Chef Opportunity

Ready to elevate your culinary career? Lead the kitchen. Develop your craft. Grow your future. Mitchell's Fish Market is looking for a passionate, driven Sous Chef to join our culinary leadership team and help deliver the exceptional food and dining experience our guests expect. If you're an experienced culinary professional who thrives in a fast-paced environment, enjoys developing others, and is ready to take the next step in your career, this could be the opportunity you've been looking for. As Sous Chef, you'll play a key role in leading daily kitchen operations, maintaining exceptional food quality and consistency, mentoring and developing culinary team members, and supporting the overall success of the restaurant. This is an opportunity for a hands-on leader who takes pride in every plate, embraces accountability, and wants to continue growing as a culinary professional. We're looking for someone who is ready to build more than a job—we're looking for a future culinary leader ready to grow with a respected restaurant brand. Bring your passion. Sharpen your leadership. Elevate every plate. Grow your culinary career with Mitchell's Fish Market.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities:

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications:

• At least 2 years of culinary management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; strong work ethic
• Graduate of an accredited culinary program is a plus

Pay Range USD $58,000.00 - USD $75,000.00 /Yr.