Sous Chef

Job Summary
We are a legacy restaurant of 25 plus years. Our business is solid and growing. We are seeking a dynamic and experienced Sous Chef to join our vibrant culinary team. As a key leader in our kitchen, you will assist the Executive Chef in overseeing daily food operations, ensuring exceptional quality, presentation, recipe control and service. Your role will involve supervising kitchen staff, managing food production, and maintaining high standards of food safety and hygiene. With your passion and extensive culinary expertise, you will help create memorable dining experiences for our guests while fostering a positive and efficient work environment.

Duties

• Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, presentation, and service quality.
• Supervise and mentor kitchen staff, promoting teamwork, skill development, and adherence to safety protocols.
• Oversee food production processes, ensuring consistency in taste, appearance, and portion control across all menu items.
• Manage inventory control and ordering to maintain optimal stock levels while minimizing waste.
• Assist in menu planning and recipe development to enhance culinary offerings and meet guest expectations.
• Monitor shift operations, manage staffing schedules, and ensure smooth workflow during busy periods.
• Support restaurant management by contributing to overall food service management strategies that elevate guest satisfaction.
• Enforce food safety standards, sanitation procedures, and proper handling techniques throughout the kitchen & ensure compliance with health regulations.

Qualifications

• Strong background in culinary techniques including cooking, food preparation, and presentation.
• Proven experience & strong background in food production and kitchen management.
• Supervising experience within a fast-paced culinary setting is essential.
• Bi-lingual (English/Spanish) expertise is highly desirable.
• Demonstrated leadership skills with the ability to motivate and manage a diverse team effectively.
• Proficiency in inventory management, menu planning, and food handling procedures.
• Experience in restaurant management or hospitality settings is preferred.

Pay: $87,000.00 - $93,000.00 per year

Benefits:

• Health insurance
• Paid time off

Work Location: In person