JOB SUMMARY

We are seeking a passionate and skilled Sous Chef to join our culinary team. The ideal candidate will play a crucial role in supporting the Head Chef in managing kitchen operations, ensuring high-quality food preparation, and maintaining a positive work environment. This position requires a strong background in food service and leadership, as well as the ability to work collaboratively with kitchen staff to deliver exceptional dining experiences.

QUALIFICATIONS

• Proven experience in a culinary role, preferably within a restaurant or food service environment.
• Strong supervisory skills with experience in team management and leadership.
• Knowledge of food preparation techniques, cooking methods, and presentation styles.
• Familiarity with food safety regulations and best practices for handling food.
• Excellent communication skills with the ability to work effectively in a fast-paced environment.
• Previous experience in restaurant management or kitchen operations is highly desirable.
• A passion for the culinary arts and a commitment to delivering exceptional guest experiences.
• Ability to thrive under pressure while maintaining attention to detail. Join our team as a Sous Chef where you can showcase your culinary talents while contributing to an exciting dining atmosphere!
  Job Types: Full-time, Permanent
  Pay: $45,000.00-$55,000.00 per year

Benefits:

• Company events
• Discounted or free food
• On-site parking
• Store discount

Experience:

• full service cooking: 4 years (required)

Language:

• English (required)

Work Location: In person
Application deadline: 2025-08-22
Expected start date: 2025-09-0

• Assist the Head Chef in overseeing daily kitchen operations and managing food preparation.
• Supervise kitchen staff, providing guidance and support to ensure efficient workflow.
• Prepare and cook high-quality dishes according to established recipes and standards.
• Maintain food safety and sanitation standards in compliance with health regulations.
• Collaborate with team members to create innovative menu items that reflect seasonal ingredients.
• Monitor inventory levels and assist in ordering supplies as needed.
• Train new kitchen staff on food handling procedures, cooking techniques, and safety protocols.
• Ensure proper maintenance of kitchen equipment and report any issues promptly.