Sous Chef/Line Cook

Overview

Join our dynamic culinary team as a Sous Chef/Line Cook, where your passion for food and leadership will shine! In this vital role, you will be the driving force behind delivering exceptional dining experiences in a fast-paced, fine dining environment. You will oversee daily kitchen operations, ensure food quality and safety standards are met, and inspire your team to achieve culinary excellence. This position offers an exciting opportunity to showcase your culinary skills while managing kitchen activities that delight our guests and uphold our reputation for outstanding service. All roles are paid positions, emphasizing our commitment to valuing every team member’s contribution.

Duties

• Prepare and cook high-quality dishes in accordance with established recipes and presentation standards, ensuring consistency and excellence.
• Supervise kitchen staff during service shifts, providing guidance, training, and support to maintain smooth operations.
• Manage food production processes, including portion control, plating, and timing to optimize efficiency and guest satisfaction.
• Oversee inventory management and control, including ordering supplies, monitoring stock levels, and minimizing waste through proper food handling procedures.
• Enforce strict food safety sanitizing procedures to maintain a clean and safe kitchen environment compliant with health regulations.
• Assist in menu planning and development by offering culinary input that aligns with current trends and guest preferences.
• Coordinate with the dietary department to accommodate special dietary needs and ensure proper food handling protocols are followed.
• Support catering events and banquet services by preparing large quantities of food while maintaining quality standards.
• Lead by example in practicing excellent hospitality, teamwork, and leadership skills to foster a positive kitchen culture.

Skills

• Proven experience in fine dining kitchens with strong culinary skills in food preparation and cooking techniques.
• Demonstrated supervisory or team management experience within a restaurant or hospitality setting.
• Extensive knowledge of food safety sanitizing procedures, inventory control, and cost management practices.
• Experience with banquet service, catering events, and large-scale food production is highly desirable.
• Strong leadership qualities with the ability to manage shifts effectively while motivating team members.
• Familiarity with menu planning, food service management, and restaurant operations.
• Excellent communication skills to coordinate seamlessly with staff across departments including dietary needs teams.
• Ability to handle high-pressure situations efficiently while maintaining attention to detail.
• Knowledge of food industry standards related to food handling, serving practices, and kitchen management.

Embark on a rewarding culinary journey where your expertise makes a difference! We’re dedicated to supporting your growth as a leader in the hospitality industry—bringing passion for food together with exceptional team management in a vibrant environment that celebrates excellence every day!

Pay: $16.00 - $24.00 per hour

Work Location: In person