Sous Chef

Join an established hospitality group known for its commitment to culinary excellence and exceptional guest experiences. This is an exciting opportunity to step into a leadership role that balances hands‑on culinary skill with people management, impacting both the guest experience and kitchen team performance. Sous Chef Benefits & Compensation Competitive salary commensurate with experience Comprehensive health, dental, and vision coverage Opportunities for growth and advancement Positive and supportive workplace culture Sous Chef Requirements & Qualifications High School diploma or GED required; post‑secondary culinary training preferred Serve Safe Management certification required 3 to 5 years of experience in kitchen operations and staff supervision Demonstrated success in team management, delegation, and coaching Strong organizational and multi‑tasking skills Sous Chef Preferred Background & Skills Brand culinary certification a plus Experience implementing or following HACCP procedures Sous Chef Day-to-Day Responsibilities Supervise daily activities of kitchen staff, assigning duties and setting deadlines to ensure efficient workflow Uphold safety and sanitation standards across all food preparation and handling, following HACCP guidelines Assist with menu planning, inventory tracking, and supply management Maintain effective cost control, quality standards, and high service levels Ensure compliance with company and regulatory procedures for food safety and quality Participate in hiring, training, performance reviews, and development of kitchen staff Foster a collaborative and communicative back‑of‑house environment Deliver a high standard of customer service by guiding and supporting the kitchen team Take your next step as a culinary leader in a dynamic kitchen environment—apply today to make a meaningful impact. #J-18808-Ljbffr