Lead Line Cook / Sous Chef

Lead Line Cook / Sous Chef The VU Lounge & Bistro Providence, RI Job Details Full-time $19 - $25 an hour 1 day ago Benefits Employee discount Qualifications Resource allocation Maintaining an organized workspace Food safety management Quality assurance within food and beverage industry Event coordination Fine dining experience Workflow management (operations management method) Staff scheduling Cooking Production inventory management Managing hospitality teams Mid-level Menu planning Sanitation procedures Team development Supervising experience Plating Staff training Kitchen staff training Food industry Materials management in food and beverage Food ordering Training & development Clean workspace maintenance Kitchen staff scheduling Bartending Crew management Food safety Leadership Team motivation (leadership skill) Full Job Description Job Overview We are seeking a dynamic and experienced Lead Line Cook / Sous Chef to join our vibrant culinary team. This role is perfect for a passionate food professional eager to lead kitchen operations, ensure exceptional food quality, and inspire a team of culinary artisans. As a key player in our restaurant operation, you will oversee daily food preparation, manage kitchen staff, and uphold the highest standards of food safety and service. Your energetic leadership will help create memorable dining experiences and maintain smooth kitchen workflows. Duties Lead and supervise kitchen staff during service, ensuring efficient food production and timely delivery of dishes Oversee food preparation, cooking, and plating to meet fine dining standards and customer expectations Manage inventory control, monitor stock levels, and order supplies to maintain optimal kitchen operations Implement and uphold strict food safety protocols, including proper handling, sanitation, and storage procedures Assist in menu planning, recipe development, and catering preparations to diversify offerings and meet client needs Coordinate with the dietary department to accommodate special dietary requirements and restrictions Supervise shift management activities, including scheduling, training new team members, and maintaining team morale Oversee banquet service and large-scale catering events to ensure quality execution from start to finish Maintain a clean, organized kitchen environment conducive to high standards of food production and safety Experience Proven supervisory experience in a fast-paced restaurant or catering environment with a focus on fine dining or banquet services Extensive culinary experience with strong skills in food preparation, cooking techniques, and kitchen management Familiarity with inventory management systems and inventory control practices Experience in menu planning, holiday menus, food service management, and catering operations Knowledge of food safety regulations, sanitation standards, and proper food handling procedures Background in managing teams within the food industry with leadership qualities that motivate staff Prior experience working in hospitality settings that emphasize exceptional service delivery and attention to detail Competence in managing shift operations, including scheduling and resource allocation Exposure to bartending or beverage service is a plus but not required Join us as we deliver outstanding culinary experiences through passionate leadership, innovative menus, and dedicated teamwork. This role offers an exciting opportunity for culinary professionals eager to elevate their careers while contributing to a vibrant hospitality environment.

Job Type:

Full-time Pay:

$19.00 - $25.00 per hour

Benefits:

Employee discount

Work Location:

In person