Sous Chef

Sous Chef Opportunity at Mitchell's Fish MarketReady to elevate your culinary career? Lead the kitchen. Develop your craft. Grow your future. Mitchell's Fish Market is looking for a passionate, driven Sous Chef to join our culinary leadership team and help deliver the exceptional food and dining experience our guests expect. If you're an experienced culinary professional who thrives in a fast-paced environment, enjoys developing others, and is ready to take the next step in your career, this could be the opportunity you've been looking for. As Sous Chef, you'll play a key role in leading daily kitchen operations, maintaining exceptional food quality and consistency, mentoring and developing culinary team members, and supporting the overall success of the restaurant. This is an opportunity for a hands-on leader who takes pride in every plate, embraces accountability, and wants to continue growing as a culinary professional. We're looking for someone who is ready to build more than a job—we're looking for a future culinary leader ready to grow with a respected restaurant brand. Bring your passion. Sharpen your leadership. Elevate every plate. Grow your culinary career with Mitchell's Fish Market.Benefits:Extensive and well-rounded training programContinued career development and growth opportunitiesGenerous employee discounts on dining, retail, amusements, and hotelsMultiple health benefit plans to suit your needsDental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)Paid sick leavePaid time offMonthly discretionary bonus potentialResponsibilities:Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management styleAssist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow upAchieve or exceed budgeted labor and other cost centers through proper planning and executionAssist in overseeing weekly and monthly inventories, and ordering of food and suppliesMaintain sanitation procedures and organization of work area adhering to all OSHA regulationsQualifications:At least 2 years of culinary management experience in a full-service, high-volume dining establishmentStrong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product qualityStrong communication, leadership, and conflict resolution skillsStable and progressive work history; Strong work ethicGraduate of an accredited culinary program is a plusPay Range USD $58,000.00 - USD $75,000.00 /Yr.