Lead Line Cook/Sous Chef

Job Overview

We are seeking a dynamic and experienced Lead Line Cook/Sous Chef to join our vibrant culinary team. In this pivotal role, you will oversee daily kitchen operations, ensure the highest standards of food quality and safety, and lead our talented kitchen staff with enthusiasm and expertise. Your passion for culinary excellence and leadership will inspire your team to deliver exceptional dining experiences in a fast-paced, fine dining environment. This position offers an exciting opportunity to showcase your culinary skills while managing food production, inventory, and team coordination to uphold our commitment to outstanding service and cuisine.

Duties

• Lead food preparation and cooking processes, ensuring all dishes meet quality standards and presentation expectations
• Supervise kitchen staff, providing guidance, training, and mentorship to foster a cohesive and motivated team
• Manage inventory control, including ordering, stock rotation, and minimizing waste to optimize food costs
• Oversee food safety sanitizing procedures, ensuring compliance with health regulations and maintaining a clean kitchen environment
• Assist in menu planning and development, incorporating innovative ideas while maintaining consistency and profitability
• Coordinate catering events and banquet services, ensuring timely execution and exceptional guest satisfaction
• Monitor shift operations, including staffing levels, workflow efficiency, and adherence to safety protocols

Skills

• Extensive culinary experience with a strong background in fine dining cuisine and food production techniques
• Proven supervising experience in a high-volume restaurant or catering environment
• Knowledge of dietary department standards and experience handling special dietary needs
• Expertise in food safety sanitizing procedures, hygiene standards, and safe food handling practices
• Strong leadership skills with the ability to manage teams effectively and foster a positive work environment
• Experience with inventory management, cost control, and kitchen management systems
• Excellent skills in food preparation, cooking techniques, menu planning, and food service management
• Ability to oversee multiple responsibilities such as shift management, catering coordination, and restaurant operations
• Background in banquet experience, hospitality service standards, and managing large-scale events
• Familiarity with restaurant management principles including inventory control, food handling regulations, and customer service excellence

Join us if you’re passionate about culinary arts and eager to lead a dedicated team in delivering memorable dining experiences. We value energetic leaders who thrive under pressure while maintaining the highest standards of food safety and hospitality. This role is paid — offering a rewarding chance to grow your culinary career in an inspiring environment committed to excellence.

Pay: $20.00 - $28.00 per hour

Expected hours: 30.0 – 50.0 per week

Benefits:

• 401(k)
• Food provided

Work Location: In person