Sous Chef

We're looking for a passionate, organized, and hands-on Sous Chef to help lead our breakfast and brunch kitchen. The ideal candidate thrives in a fast-paced environment, inspires their team, and is committed to delivering exceptional food and consistent quality. You'll work closely with the Corporate Chef team to oversee daily kitchen operations, develop creative specials, manage food costs, and maintain the highest standards of food safety and hospitality.

• Assist in leading all back-of-house operations during breakfast and brunch service.

• Supervise, train, and motivate kitchen staff to ensure efficiency, consistency, and teamwork.

• Maintain high standards for food quality, presentation, and execution.

• Develop creative daily, weekly, and seasonal breakfast specials.

• Monitor inventory, ordering, receiving, and proper product rotation.

• Control food costs through portioning, waste reduction, and inventory management.

• Ensure recipes are followed consistently to maintain quality and profitability.

• Schedule and delegate kitchen responsibilities to maximize productivity.

• Maintain compliance with all health, sanitation, and food safety regulations.

• Help foster a positive kitchen culture.

• 2+ years of experience as a Sous Chef or Kitchen Manager, preferably in a high-volume breakfast or brunch concept.

• Strong leadership and team management skills.

• Experience managing food and labor costs.

• Creative culinary mindset with the ability to develop profitable menu specials.

• Excellent organizational and time management skills.

• Knowledge of food safety, sanitation, and HACCP standards.

• Ability to work early mornings, weekends, and holidays as required.

• Passion for hospitality, fresh ingredients, and delivering an exceptional guest experience.

• A natural leader who leads by example.

• A team player with a positive attitude and strong work ethic.

• Someone who takes pride in consistency, cleanliness, and attention to detail.

• A chef who enjoys creating innovative breakfast dishes while maintaining operational excellence.

• A professional who understands the balance between culinary creativity and financial performance.