Sous Chef

Overview

As a Sous Chef, you’ll help lead daily kitchen operations, coordinate food production, and keep service running smoothly. Bring your culinary experience and energy to a role that blends cooking, team leadership, and hands-on kitchen management across food service and hospitality settings.

Your impact: By guiding safe, consistent food preparation and service, you help guests enjoy quality meals and give the kitchen team clear direction.

Responsibilities

• Support menu planning, cooking, food preparation, and timely food service.
• Supervise and manage kitchen teams across shifts; coordinate tasks and support smooth service.
• Maintain food safety and sanitizing procedures, including safe food handling and clean work areas.
• Oversee inventory management and control, ordering, and cost control to support efficient food production.
• Assist with kitchen and food service management for restaurant, fine dining, banquet, and catering operations.

Requirements

• Relevant kitchen, restaurant, culinary, or food industry experience; dietary department experience is a plus.
• Supervising experience and demonstrated leadership, including managing teams as a chef.
• Knowledge of food safety, food handling, and sanitizing procedures.
• Experience with inventory control, menu planning, shift management, or cost control is an asset.
• Background in food management, restaurant management, food service management, serving, or catering is welcome.

Pay: From $1,000.00 per week

Benefits:

• Food provided
• Paid time off
• Relocation assistance

Work Location: In person