Sous Chef

Key Responsibilities

• Assist the Executive Chef with daily kitchen operations.
• Lead and supervise line cooks, prep cooks, and kitchen staff during service.
• Ensure consistency, quality, and presentation of all menu items.
• Monitor food preparation, sanitation, and safety standards.
• Manage inventory, ordering, receiving, and product rotation.
• Control food costs, waste, and labor efficiency.
• Assist with menu development, specials, and seasonal offerings.
• Train, coach, and mentor kitchen team members.
• Maintain compliance with health department regulations and company standards.
• Support opening and closing procedures as needed.

• 2+ years of experience as a Sous Chef or senior kitchen leader.
• Strong leadership and communication skills.
• Experience in fine dining environments preferred.
• Knowledge of food safety, sanitation, and kitchen best practices.
• Ability to multitask and perform under pressure.
• Strong organizational and problem-solving skills.
• Flexible schedule, including nights, weekends, and holidays.
• Food Handler and/or ServSafe Certification preferred.

• Salary: $55k-$70
• Performance-based bonus opportunities
• Paid time off
• Employee dining discounts
• Professional development and growth opportunities