Sous Chef

Sous Chef

Responsibilities:

• Support the Head Chef in daily kitchen operations. Step in and run the kitchen in their absence.
• Work every station grill, fry, prep, plating.
• Manage prep lists, par levels, and mise en place for each shift.
• Supervise line cooks during service and hold them to plating and quality standards.
• Maintain consistency on core items: charcoal-grilled lamb/chicken plates, mercimek soup, egg dishes, wraps, rice.
• Help fulfill catering orders on time and to spec.
• Keep the kitchen clean, organized, and compliant with health standards.
• Contribute to menu development by testing new dishes, providing feedback on recipes, and helping evaluate what works on the line.

Benefits:

• Competitive Salary and potential bonus
• Paid time off and sick days
• Opportunity for advancement and growth
• Solid culture and work environment
• Chance to develop others

Requirements:

• 3+ years in a professional kitchen, 1+ year in a supervisory role.
• Comfortable running a charcoal grill and managing high-volume dinner rushes.
• Mediterranean experience preferred.
• Must be available to work nights and weekends