Job Summary We are seeking a dynamic and dedicated Sous Chef/Line Cook to join our vibrant culinary team. In this role, you will play a vital part in delivering exceptional dining experiences by preparing high-quality dishes, supervising kitchen operations, and maintaining the highest standards of food safety and sanitation. Your leadership and culinary expertise will ensure smooth kitchen workflow, uphold our commitment to excellence, and inspire your team to achieve their best every day. This position offers an exciting opportunity to showcase your culinary skills in a fast-paced, hospitality-focused environment committed to innovation and guest satisfaction. Responsibilities Prepare and cook a variety of menu items with precision, creativity, and consistency, ensuring all dishes meet quality standards. Supervise daily kitchen operations, including overseeing food production, food handling, and food safety sanitizing procedures. Lead and manage kitchen staff, providing guidance, training, and mentorship to foster teamwork and professional growth. Assist in menu planning, portion control, inventory management, and cost control to optimize food quality and minimize waste. Ensure compliance with health and safety regulations, maintaining a clean and sanitized kitchen environment at all times. Coordinate with the dietary department for special dietary needs or restrictions while maintaining high standards of food presentation. Support catering events and banquet services by overseeing food preparation and ensuring timely delivery of quality dishes. Manage shift schedules, monitor inventory levels, and control stock to ensure seamless kitchen operations. Uphold excellent food service management practices by supervising serving staff during meal periods and ensuring guest satisfaction. Follow Chef/owner directions and work alongside to lead team. Experience Proven experience in dining environments with a strong background in food production and kitchen management. Demonstrated supervisory experience leading culinary teams in high-volume settings such as restaurants or catering services. Extensive knowledge of food safety sanitizing procedures, inventory control, cost management, and food handling practices. Experience working within dietary departments or managing special dietary requirements is highly desirable. Strong background in banquet, catering, or large-scale event preparation with an emphasis on quality presentation. Familiarity with restaurant management principles including shift management, menu planning, and inventory control. Previous roles involving hospitality or restaurant experience that showcase leadership skills in managing teams as a chef or sous chef.

Join us to be part of a passionate team dedicated to culinary excellence! We value energetic professionals who thrive in fast-paced environments while maintaining attention to detail and a commitment to outstanding service.

Pay:

From $70,000.00 per year

Work Location:

In person