Sous Chef

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Sous Chef

Salary Range: $65,000.00 To $75,000.00 Annually

Employee Health plan 50% paid by employer

Short term disability paid by employer

$20k life Insurance

Purchase up to $500k in life insurance

Dental, Vision, Long Term Disability

Operational Leadership & Collaboration

Take responsibility for daily kitchen operations including scheduling, task delegation, and maintaining a strong, active leadership presence during service.

Collaborate closely with the Chef de Cuisine, Culinary Director, front-of-house managers, and culinary team to ensure seamless operations and consistently high guest satisfaction.

Team Development & Culture

Assist in hiring, onboarding, training, coaching, and evaluating kitchen staff.

Foster a respectful, professional, and supportive team culture aligned with Delbar’s values.

Act as a mentor and leader to kitchen staff, motivating and developing team members through consistent feedback and accountability.

Food Safety & Cleanliness

Enforce strict adherence to food safety standards and health department regulations.

Maintain at least a 95 rating (with the goal of 100) on all health inspections.

Guarantee cleanliness and sanitation across all kitchen and storage areas.

Menu Execution & Culinary Excellence

Collaborate with the Chef de Cuisine and Culinary Director to develop and execute innovative, authentic Middle Eastern dishes.

Maintain the highest standards for food quality, presentation, taste, and consistency.

Monitor and control kitchen costs, waste, and inventory in alignment with budget goals.

Manage relationships with designated vendors to ensure quality and timely supply of ingredients and kitchen essentials.

Facility Maintenance & Equipment

Oversee maintenance and proper use of kitchen equipment, ensuring all tools and facilities meet operational and safety standards.

Guest Experience & Brand Representation

Act as a brand ambassador for Delbar by engaging guests, managing feedback, and maintaining our reputation for excellence.

Review and respond to guest feedback, taking action to ensure continuous improvement.