OVERVIEW

We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in high volume casual dining and catering environments. As a Sous Chef, you will play a crucial role in supporting the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This position requires excellent leadership skills and the ability to work collaboratively within a team to deliver exceptional dining experiences.

QUALIFICATIONS

• Proven experience as a Sous Chef or in a similar role within the food industry.
• Strong culinary skills with a focus on food preparation, cooking techniques, and presentation.
• Experience in high volume casual dining establishments or catering services is highly desirable.
• Knowledge of dietary department practices and food service management principles.
• Excellent leadership abilities with experience in team management and shift management.
• Familiarity with inventory management systems and food safety regulations.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Strong communication skills for effective collaboration with kitchen staff and front-of-house teams.
• Culinary degree or relevant certification is preferred but not mandatory. Join our team as a Sous Chef where your culinary expertise will contribute to creating memorable dining experiences for our guests. We look forward to welcoming you into our vibrant kitchen environment!
  Job Type: Full-time
  Pay: $47,500.00 - $52,500.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Vision insurance

Work Location: In perso

• Assist the Executive Chef in menu planning and development, ensuring creativity and seasonal relevance.
• Supervise kitchen staff, providing guidance and support to ensure efficient food preparation and service.
• Oversee food production processes, ensuring adherence to quality standards and safety regulations.
• Manage inventory control, including ordering supplies and maintaining stock levels.
• Ensure proper food handling techniques are followed to maintain health and safety standards.
• Collaborate with the culinary team to create innovative dishes that enhance guest satisfaction.
• Monitor kitchen operations during service hours, ensuring timely delivery of meals.
• Train new kitchen staff on cooking techniques, equipment usage, and safety protocols.
• Maintain cleanliness and organization of the kitchen environment.