Job Overview The Demi-Sous Chef assists the Head Chef and Sous Chef with the daily supervision of all kitchen and stewarding staff. This position supports the Chefs de Partie during service and provides direction to commis cooks during preparation periods. Proficiency in kitchen preparation, hot-line service, station setup, breakdown, and closing procedures is expected. A thorough understanding of the menu, recipes, ingredients, allergens, and quality standards is required to ensure consistent day-to-day operations. The Demi-Sous Chef will also receive training in introductory kitchen-management responsibilities, including: Inventory management Product ordering Supplier communication and relationship management Receiving and inspecting deliveries Cleaning schedules Equipment maintenance requests Prep-list development and delegation Food-quality and sanitation oversight Previous experience with every management responsibility is not required, as consistent training and supervision will be provided. However, the successful candidate should demonstrate leadership potential, accountability, organization, and a willingness to learn. Additional Responsibilities Support the Sous Chef and Head Chef in supervising kitchen operations, ensuring smooth workflow during all shifts Assist in menu planning, food preparation, and presentation to meet high standards of quality and consistency Supervise and motivate kitchen staff, providing guidance on food handling, cooking techniques, and safety protocols Join us as a Demi Sous Chef where your culinary talents will shine! Be part of a passionate team dedicated to delivering memorable dining experiences through exceptional food quality, innovative presentation, and outstanding service. We value energetic professionals eager to grow their careers in a fast-paced, supportive environment committed to excellence.

Pay:

$50,000.00 - $60,000.00 per year

Benefits:

Flexible schedule Food provided Paid time off Referral program

Work Location:

In person