Sous Chef

The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef/General Manager 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
• Line Cooking & Expedite Service: This is a hans-on role, working on the line.
• Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment

What We’re Looking For:

• Culinary education preferred
• Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen
• 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
• Keen attention to detail, especially regarding quality, consistency, and plating
• Food Safety Certification (ServSafe or equivalent preferred)