Sous Chef

About The Role The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing back‑of‑house operations. This role includes assisting with training kitchen staff, ensuring consistent execution of our globally influenced menu, maintaining the highest culinary standards, and supporting a safe, efficient, and professional kitchen. The Sous Chef plays a key role in upholding quality and productivity in a high‑volume restaurant setting. What You’ll Do Assist with daily kitchen operations and service execution. Support the training and development of BOH team members. Maintain consistency and quality across all menu items. Uphold all health and safety standards and HACCP protocols. Assist with ordering, inventory, and food cost controls. Maintain cleanliness and organization throughout the kitchen. Contribute to fostering a positive and energetic kitchen culture. Assist with onboarding and preparation ahead of opening. Requirements Previous experience in a high‑volume, upscale kitchen. Ability to thrive in a fast‑paced, dynamic culinary environment. Flexibility to work nights, weekends, and holidays. Ability to stand 10–12 hours per shift and lift heavy objects regularly. Commitment to working 5–6 days per week. Compensation & Benefits Culinary degree or equivalent experience preferred. Competitive salary — based on experience and market. Health Insurance 401(k) and 401(k) match. Paid Time Off Growth opportunities within a rapidly expanding hospitality group. Housing opportunity for the right candidate. #J-18808-Ljbffr