Sous Chef

Direct daily kitchen operations and supervise preparation and service to achieve quality, consistency, and timing standards. Partner with the Chef de Cuisine on recruiting, selection, training, scheduling, and development of the culinary team. Control labor and operating expenses through thoughtful scheduling, purchasing, portion control, inventory management, and waste reduction. Collaborate on menus, seasonal features, private events, and culinary activations that reflect ParOne's elevated identity. Maintain a visible leadership presence, assist with production, cooking, plating, receiving, and opening tasks, and ensure stations and equipment are organized for each service. Taste and inspect food regularly to protect standards, respond to guest feedback, and train the team on techniques and sanitation. Coach, mentor, and evaluate team members while promoting a safe, inclusive workplace.