Sous Chef

Job Overview

As a Sous Chef, you’ll help lead daily kitchen operations, keep food production running smoothly, and deliver a consistent dining experience. You’ll work alongside the head chef to guide the team, prepare dishes, and maintain high standards for food quality and safety. Your impact: By coordinating food preparation and service, you help guests enjoy well-prepared meals while supporting an organized, dependable kitchen.

Duties

• Lead and support kitchen staff during shifts; assign tasks and coordinate team management.
• Prepare and cook menu items, support menu planning, and oversee food production for restaurant, banquet, and catering service.
• Monitor inventory, control costs, and maintain accurate inventory records.
• Follow food safety, food handling, and sanitizing procedures; keep kitchen areas clean and organized.
• Coordinate with food service and dietary departments to meet service needs and dietary requirements.

Qualifications

• Experience in a kitchen, restaurant, food service, or hospitality setting; culinary experience and food preparation skills are essential.
• Supervising experience, shift management, or experience managing teams as a chef is preferred.
• Familiarity with kitchen management, food service management, food management, and restaurant management is an asset.
• Banquet, catering, fine dining, dietary department, or broader food industry experience is welcome.
• Knowledge of cooking, serving, food safety, inventory management and control, and cost control; demonstrate leadership and a collaborative approach.

Pay: From $17.00 per hour

Work Location: In person