Sous Chef Saltine Restaurant - 4.5 Jackson, MS Job Details Full-time $21 - $27 an hour 3 hours ago Benefits Health insurance Dental insurance Tuition reimbursement Paid time off Vision insurance 401(k) matching Employee discount 403(b) Opportunities for advancement Flexible schedule Referral program Food provided Retirement plan Qualifications Teamwork Cost control Attention to detail Organizational skills Time management

Full Job Description Job Description:

The Sous Chef supports the Head Chef in managing daily kitchen operations, supervising kitchen staff, and maintaining high standards of food quality, presentation, and consistency. This role helps coordinate food preparation, monitor inventory, enforce food safety procedures, and ensure smooth kitchen service.

Key Responsibilities:

Assist the Head Chef with daily kitchen operations. Supervise and coordinate kitchen staff during food preparation and service. Ensure dishes meet restaurant standards for quality and presentation. Help develop menus, recipes, and daily specials. Monitor food preparation, portion sizes, and cooking times. Maintain inventory levels and report ingredient shortages. Assist with ordering supplies and checking deliveries. Ensure proper food storage and stock rotation. Monitor food waste and support cost-control measures. Maintain cleanliness and organization throughout the kitchen. Enforce food safety, hygiene, and sanitation standards. Train and guide junior chefs and kitchen assistants. Coordinate with front-of-house staff to ensure timely service. Assist with kitchen scheduling and task assignments. Check food quality before dishes leave the kitchen. Help resolve kitchen issues during busy service periods. Ensure kitchen equipment is used safely and maintained properly.

Qualifications & Skills:

Previous experience as a Sous Chef, Chef de Partie, or experienced line cook. Strong culinary skills and knowledge of cooking techniques. Experience supervising and training kitchen staff. Knowledge of food safety and sanitation practices. Understanding of inventory management and food-cost control. Strong leadership and communication skills. Good organization and time-management abilities. Ability to work efficiently under pressure. Attention to detail and commitment to food quality. Strong teamwork and problem-solving skills. Professional attitude and reliability. Flexibility to work evenings, weekends, and holidays.

What We Offer:

Competitive pay based on experience. Opportunities for career growth and advancement. A supportive and professional kitchen environment. Opportunities to develop culinary and leadership skills. Staff meals or employee discounts, where available.

Pay:

$21.00 - $27.00 per hour Expected hours: 31.0 per week

Benefits:

401(k) matching 403(b) Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Retirement plan Tuition reimbursement Vision insurance

Work Location:

In person