Lead Line Cook / Sous Chef

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 culinary professional eager to lead kitchen operations, inspire team members, and deliver exceptional dining experiences. As a key player in our kitchen, you will oversee food preparation, ensure food safety standards, and manage daily kitchen activities with enthusiasm and precision. Your leadership will help elevate our cuisine, maintain high standards, and foster a collaborative environment that celebrates culinary excellence. Responsibilities Lead and supervise kitchen staff during service shifts, ensuring smooth operations and high-quality food production Oversee food preparation processes, including cooking, plating, and presentation to meet fine dining standards Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste Ensure compliance with all food safety regulations and sanitation standards to guarantee a safe dining environment Assist in menu planning and development, incorporating innovative dishes and seasonal ingredients Coordinate with the dietary department to accommodate special dietary needs and restrictions effectively Supervise catering events and banquet functions, ensuring timely delivery of exceptional service Maintain accurate records of food handling, inventory management, and shift reports Support team management by mentoring staff, conducting training sessions, and fostering a positive work atmosphere Collaborate with restaurant management to optimize kitchen workflows and improve overall service quality Skills Extensive culinary experience with a strong background in fine dining environments Proven supervising experience in fast-paced kitchen settings with team management responsibilities Knowledge of banquet operations, catering services, and large-scale food production processes Expertise in inventory management, food handling, and food safety protocols (including HACCP standards) Skilled in menu planning, food presentation, and innovative cooking techniques Strong leadership qualities with the ability to motivate and develop team members Experience in restaurant management or food service management roles preferred Excellent organizational skills for shift management, inventory control, and operational efficiency Familiarity with dietary requirements and accommodations within the food industry Ability to thrive under pressure while maintaining attention to detail in all aspects of kitchen operations

Pay:

$37,440.00 - $45,760.00 per year

Work Location:

In person