Job Overview We are seeking a skilled and passionate line cook to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining, catering, and banquet services. As a Sous Chef, you will assist the Executive Chef in overseeing kitchen operations, ensuring the highest standards of food quality and safety while leading a team of culinary professionals. Duties Assist in the daily operations of the kitchen, including food preparation and cooking. Supervise kitchen staff, providing guidance and training to ensure efficient workflow. Manage inventory control, including ordering supplies and maintaining stock levels. Collaborate with the Executive Chef on menu planning and development. Ensure compliance with food safety regulations and maintain cleanliness in the kitchen. Oversee food presentation and quality to meet fine dining standards. Participate in catering events and banquets as required. Handle shift management responsibilities, ensuring smooth transitions between shifts. Skills Proven experience in food production and culinary management within a restaurant or hospitality setting. Strong leadership skills with a focus on team management and development. Proficient in menu planning, inventory management, and food service management. Knowledge of food safety practices and regulations. Excellent cooking skills with an emphasis on fine dining cuisine. Experience in supervising staff within a fast-paced kitchen environment. Ability to work collaboratively with other departments, including dietary services if applicable. Familiarity with bartending is a plus but not required. Join our team and contribute your culinary expertise to create exceptional dining experiences for our guests!

Job Type:

Full-time Pay:

$35,000.00 - $49,000.00 per year

Benefits:

Paid time off People with a criminal record are encouraged to apply

Work Location:

In person