Sous Chef

Benefits:

• Direct Primary Care Coverage
• 401(k) matching
• Competitive salary
• Employee discounts
• Opportunity for advancement
• Paid time off
• Wellness resources

We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef/Owner and Chef de Cuisine in maintaining the operation of the kitchen. You will oversee all aspects of food preparation, employee management, quality control, product inventory, and kitchen maintenance.

You are a natural leader with previous supervisory experience and a knowledge of fine dining cooking. You excel at mentoring and developing young cooks while leading by example.

You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You can manage multiple priorities and contribute to a friendly and productive team atmosphere.

Responsibilities:

• Prepare and cook foods of all types, including Italian, French, Latin, Asian, and US regional cuisines
• Oversee service for the main dining room as well as the private dining room and special ticketed pairing events
• Manage day‑to‑day staffing requirements, including planning and assigning work and establishing performance goals for team members
• Educate and train all team members in compliance with health laws and safety regulations
• Monitor budget and control expenses with a focus on food, supplies, and labor costs
• Check the quality of raw and cooked food products to ensure that standards are met
• Perform all duties of kitchen managers and employees as necessary
• Achieve and maintain company standards for quality and guest satisfaction
• Ensure proper storage of food and equipment, minimize waste, and control inventory

Qualifications:

• Some college and/or advanced training in food and beverage management plus 1 year of related experience, including supervisory experience; or an equivalent combination of education and experience
• ServeSafe or Food Handler’s certification, or willingness to obtain
• Must have advanced knowledge of food service regulations
• Must be organized, skilled with time management, and efficient in hot and cold line production
• Must be able to stand for 8+ hours per shift in an environment with extreme temperatures
• Skilled with the use of kitchen tools and/or machines needed for the position
• Able to lift, carry, or pull objects that may be heavy

Complete our short application today!