Sous Chef

Sous Chef

Support the executive chef in overseeing all kitchen operations, including food preparation, production, and daily workflow. Serve as a working sous chef, actively cooking on the line during dinner service while leading the kitchen team. Run and oversee dinner service, ensuring efficient execution, consistent food quality, and timely ticket flow. Complete daily prep responsibilities during the afternoon and assist with kitchen closing duties each evening. Assist with ordering, inventory management, food storage, rotation, and cost control to minimize waste and maximize efficiency. Lead, coach, and develop kitchen staff to maintain a collaborative, high-performing team. Assist with staff scheduling, training, and day-to-day kitchen management. Collaborate with the executive chef to develop and execute weekly specials and seasonal menu features. Ensure food is prepared and presented according to established recipes, quality standards, and presentation guidelines. Maintain a clean, organized, and sanitary kitchen while ensuring compliance with all food safety and health regulations. Inspect and maintain kitchen equipment to ensure safe, efficient, and proper operation. Work closely with front-of-house staff to deliver an exceptional guest dining experience. The normal work schedule for this position is Wednesday through Sunday, including evenings and weekends.

High school diploma or GED required; culinary degree or formal culinary training preferred. Minimum of 35 years of fine dining culinary experience required, with previous leadership or supervisory experience preferred. Proven ability to lead a team while working efficiently in a fast-paced, high-volume service environment. Strong knowledge of food preparation techniques, kitchen operations, sanitation, and food safety standards. Current Safe Food Handling Certification (or ability to obtain upon hire). Excellent communication, organizational, and leadership skills. Strong math skills with the ability to calculate recipes, food costs, inventory, and portion yields. Ability to stand, walk, bend, lift, and work in a hot kitchen environment for extended periods, including evenings, weekends, and holidays as needed. Passion for culinary excellence, teamwork, and delivering exceptional guest experiences.