Sous Chef

Job Summary

We are seeking an experienced Sous Chef to join our culinary team. In this role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, safety, and service standards. Your leadership will inspire the kitchen staff, manage food production, and uphold our commitment to fine dining excellence. This position offers an exciting opportunity to showcase your culinary expertise while managing a high-energy environment that celebrates creativity and teamwork. The ideal candidate is passionate about food, possesses strong supervisory skills, and thrives in fast-paced hospitality settings.

Duties

• Support the Executive Chef in supervising all kitchen activities, including food preparation, cooking, and presentation to ensure top-tier quality.
• Lead and manage kitchen staff during shifts, fostering a positive team environment focused on collaboration and continuous improvement.
• Oversee food safety protocols, sanitizing procedures, and proper handling practices to maintain compliance with health regulations.
• Assist in menu planning and development, incorporating innovative dishes while managing cost control and inventory management.
• Coordinate catering events and banquet services, ensuring seamless execution.
• Monitor inventory levels, conduct stock control, and order supplies efficiently to prevent waste and optimize food costs.
• Enforce standards for food production, portion control, and presentation consistent with fine dining expectations.
• Manage shift schedules, delegate tasks effectively, and ensure smooth kitchen operations during busy periods.
• Uphold excellent food service standards by supervising food handling and serving procedures across all dining occasions.

Experience

• Proven experience in a supervisory role within a professional kitchen environment, ideally with banquet or catering experience.
• Extensive culinary background with strong skills in food preparation, cooking techniques, and menu planning.
• Knowledge of food safety sanitizing procedures, inventory control systems, and cost management practices.
• Familiarity with restaurant management operations including shift management, food service management, and inventory management

Pay: From $67,500.00 per year

Work Location: In person