Sous Chef

The Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The Sous Chef will supervise the kitchen staff, plan and develop menus, and ensure that all food is prepared to the highest quality standards. Responsibilities Assist the Executive Chef in managing the kitchen operations of the restaurant. Supervise the kitchen staff and ensure that all food is prepared to the highest quality standards. Plan and develop menus in collaboration with the Executive Chef Ensure that all food is prepared in a timely manner and meets the restaurant's quality standards. Train and develop kitchen staff to ensure that they are able to perform their duties effectively. Ensure that all kitchen equipment is properly maintained and in good working order. Ensure that all kitchen areas are kept clean and organized. Assist in the ordering of food and supplies. Ensure that all food safety and sanitation standards are met. Requirements Proven experience as an Sous Chef or similar role Excellent communication and leadership skills Ability to work in a fast-paced environment. Strong knowledge of food preparation and presentation Ability to manage and motivate a team. Excellent organizational and time management skills Ability to work flexible hours, including evenings and weekends. Culinary degree or equivalent experience Benefits We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term andLong-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid TimeOff (PTO), free hotel rooms and hotel discounts. #J-18808-Ljbffr