Overview The Sous Chef assists the Executive Chef and culinary leadership team in the overall operation of the kitchen, ensuring the preparation and execution of high-quality food while maintaining exceptional standards for food safety, sanitation, presentation, and service. The Sous Chef provides leadership and direction to culinary staff, assists with menu execution and production planning, and helps manage daily kitchen operations. This position plays a key role in maintaining consistency, efficiency, and quality across all food and beverage operations. This role pays an hourly rate of $26.00 - $28.00 Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching. This position will remain open until December 11, 2026. Responsibilities Assist the Executive Chef with the overall management of daily culinary operations. Supervise, train, coach, and develop culinary staff to ensure high standards of performance and professionalism. Lead kitchen operations in the absence of the Executive Chef. Assist with menu planning, recipe development, food preparation, and presentation. Ensure all food is prepared according to established recipes, quality standards, portion controls, and production schedules. Monitor food quality, taste, temperature, presentation, and consistency throughout service. Assist with daily food production planning and preparation based on business levels, menus, and anticipated volume. Coordinate the timing and execution of food service to ensure efficient and timely service. Monitor inventory levels and assist with ordering, receiving, storage, and rotation of food and supplies. Assist with controlling food costs, waste, and labor expenses. Ensure proper food handling, storage, labeling, and sanitation procedures are followed at all times. Maintain compliance with local health department regulations, HACCP standards, and company food safety policies. Conduct regular inspections of kitchen areas, equipment, and food storage areas to ensure cleanliness and safety. Assist with scheduling and assigning work to culinary staff based on operational needs. Monitor employee attendance, performance, and adherence to culinary and company standards. Maintain a clean, organized, and safe kitchen environment. Coordinate with front-of-house, catering, concessions, and other operational teams to ensure successful service. Assist with special events, high-volume service periods, and other culinary operations as needed. Operate kitchen equipment safely and ensure staff are properly trained in its use. Assist with maintaining equipment and reporting maintenance or repair needs. Perform other duties as assigned.

Qualifications Education & Experience:

High school diploma or equivalent required; culinary degree or formal culinary training is preferred. 2-3 years of professional culinary experience, with at least 1 year in a supervisory or lead culinary role. Experience working in a high-volume restaurant, catering, hospitality, institutional, or entertainment environment. Strong organizational and time-management skills. Ability to work effectively under pressure in a fast-paced environment. Food Handler or Food Protection Manager certification as required by applicable law.

Preferred Qualifications:

Culinary degree or certificate from an accredited culinary program. Experience supervising high-volume food production. Experience with banquet, catering, concessions, or large-scale event food service. Experience with inventory, food cost, and purchasing. ServSafe certification or equivalent food safety certification. Bilingual English/Spanish is a plus.

Skills & Competencies:

Strong culinary and food preparation skills. Knowledge of food safety, sanitation, and HACCP principles. Strong supervisor abilities. Ability to prioritize and handle multiple tasks simultaneously. Excellent communication and interpersonal skills. Strong attention to detail and commitment to quality. Ability to supervise food production and service in a high-volume environment. Knowledge of food cost control, portion control, and waste reduction. Ability to lead and motivate a diverse culinary team. Ability to maintain composure and make sound decisions during high-pressure service.

Physical Requirements:

Ability to stand and walk for extended periods. Ability to lift and carry heavy objects. Ability to bend, stoop, reach, and work in confined kitchen spaces. Ability to work around hot equipment, steam, grease, sharp objects, and commercial kitchen equipment. Ability to work in varying temperatures, including hot kitchen environments and refrigerated storage areas. Ability to work evenings, weekends, holidays, and extended hours as required.