JOB 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 fine dining and banquet services. As a Sous Chef, you will play a crucial role in supporting the Executive Chef in overseeing kitchen operations, ensuring high-quality food preparation, and maintaining exceptional standards of food safety and service. Opportunity for advancement and salaried position. Weekend availability required.

REQUIREMENTS

• Proven experience as a Sous Chef or similar role in a restaurant or catering environment.
• Strong culinary skills with a focus on fine dining experience preferred.
• Knowledge of food safety standards and regulations.
• Experience in supervising kitchen staff and managing teams effectively.
• Familiarity with inventory management systems and practices.
• Excellent organizational skills with the ability to multitask in a fast-paced environment.
• Strong leadership qualities with effective communication skills.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.
• A passion for the culinary arts and commitment to delivering exceptional dining experiences. Join our team and contribute your culinary expertise while growing your career in a dynamic hospitality environment!
  Job Types: Full-time, Part-time
  Pay: $25.00 - $30.00 per hour
  Expected hours: 20 – 45 per week

Benefits:

• 401(k) matching

Work Location: In perso

• Assist the Executive Chef in menu planning and recipe development to create innovative dishes that meet guest expectations.
• Supervise kitchen staff, providing guidance and support to ensure efficient food production and service.
• Manage inventory control, including ordering supplies and maintaining stock levels to minimize waste.
• Oversee food preparation processes, ensuring adherence to quality standards and presentation guidelines.
• Ensure compliance with food safety regulations and proper handling procedures at all times.
• Collaborate with the culinary team to execute catering events and special functions effectively.
• Train new kitchen staff on cooking techniques, food handling, and kitchen procedures.
• Monitor kitchen operations during service hours, managing shift schedules and delegating tasks as needed.
• Maintain cleanliness and organization of the kitchen environment.