Sous Chef

The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation. Key Responsibilities: Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team Food Preparation & Quality Control: Ensure all dishes are prepared consistently, with excellent taste and presentation Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards Inventory & Ordering: Monitor inventory, place orders, manage food costs, and minimize waste Health & Safety Compliance: Maintain strict adherence to all food safety, sanitation, and hygiene protocols Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes Line Cooking & Expedite Service: Step in as needed during busy service periods, including cooking on the line or expediting Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment What We’re Looking For: Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment Proven leadership ability with excellent communication and team management skills Strong time management and the ability to work efficiently in a high-pressure environment Creativity and passion for food innovation and menu development Keen attention to detail, especially regarding quality, consistency, and plating Food Safety Certification (ServSafe or equivalent preferred) #J-18808-Ljbffr