Sous Chef

What You'll Expect As the Sous Chef, you'll support the Executive Chef by leading daily kitchen operations, supervising the culinary team, and ensuring high-quality food, safety, and consistency during every service. What You'll Do Supervise and lead back‑of‑house staff during daily shifts Train kitchen team members to ensure quality, consistency, and safety Manage kitchen scheduling, staffing levels, and productivity Oversee food preparation, line execution, and plate presentation Ensure cleanliness, food safety, and sanitation standards are met Assist with inventory, ordering, receiving, and cost control Lead service on the line and resolve guest concerns as needed Support menu rollouts and continuous culinary improvement What You'll Bring 3–5+ years of progressive culinary experience in a high‑volume kitchen Prior kitchen leadership or supervisory experience Strong knowledge of food safety, kitchen operations, and line execution Ability to lead, train, and motivate a team Excellent organization, communication, and problem‑solving skills What We Require ServSafe Food Manager certification (or ability to maintain) Ability to work in a fast‑paced, hands‑on kitchen environment #J-18808-Ljbffr