Sous Chef

This is a hybrid Sous Chef / Line Cook role designed for a professional culinarian who is as comfortable executing a flawless dinner service as they are managing day-to-day kitchen operations. You will support the Owner in daily management, oversee inventory integrity, maintain immaculate sanitation standards, and bring fresh, innovative ideas to our fine dining features. Key Responsibilities Line Mastery & Feature Creation: Execute high-volume service with precision. You will have the unique opportunity to design and execute high-end, creative weekly special entrees that captivate our guests. Menu Engineering: Collaborate with culinary leadership to analyze menu performance, optimize food costs, and design dishes that balance culinary artistry with profitability. Ordering & Receiving: Manage inventory levels, place precise orders with premium vendors, and oversee the receiving process to ensure only the highest quality ingredients enter our kitchen. Kitchen Sanitation & Compliance: Maintain a spotless kitchen complex. Enforce strict health and safety standards, ensuring the line, prep areas, and walk-ins are always inspection‑ready. What We Are Looking For Experience: Minimum 3+ years of experience in a high‑volume, upscale, or fine dining establishment as a Lead Line Cook, Kitchen Manager, or Sous Chef. Credentials: Must possess a valid Certified Food Protection Manager (CFPM) / Food Managers License. Business Acumen: Proven understanding of food cost control, portion control, and waste management (Menu Engineering). Leadership & Grit: A strong work ethic, a calm demeanor under pressure, and a passion for mentoring junior kitchen staff. Detail‑Oriented: A sharp eye for plate presentation and an uncompromising standard for kitchen cleanliness. #J-18808-Ljbffr