The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef/General Manager to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation.

Key Responsibilities:

Kitchen Leadership:

Support the Executive Chef in managing daily kitchen operations and leading the team

Food Preparation & Quality Control:

Ensure all dishes are prepared consistently, with excellent taste and presentation

Team Supervision & Training:

Coach, mentor, and train kitchen staff to uphold culinary standards

Inventory & Ordering:

Monitor inventory, place orders, manage food costs, and minimize waste

Health & Safety Compliance:

Maintain strict adherence to all food safety, sanitation, and hygiene protocols

Menu Development:

Assist with creating new menu items, seasonal specials

Line Cooking & Expedite Service:

This is a hans-on role, working on the line.

Problem-Solving & Efficiency:

Address issues quickly to ensure a smooth and productive kitchen environment

What We're Looking For:

Culinary education preferred Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen Proven leadership ability with excellent communication and team management skills Strong time management and the ability to work efficiently in a high-pressure environment Creativity and passion for food Keen attention to detail, especially regarding quality, consistency, and plating Food Safety Certification (ServSafe or equivalent preferred)