Sous Chef

Operate the kitchen daily, supporting the Executive Chef and mentoring line cooks to ensure consistency in food quality, safety, and presentation. Supervise and coordinate planning, training, and leadership to achieve objectives in sales, costs, employee retention, guest service, and food quality. Manage inventory, labor, and staff development using management tools like line checks and performance reviews while upholding restaurant standards and cleanliness. This role requires a detail-oriented culinary leader with at least two years of fine dining experience and knowledge of financial reporting and HR practices. The position involves flexible schedules, a 401K with company match, and up to 50 hours per week. Join a team managing over 30 concepts across the US, partnering with industry leaders like the Four Seasons and MGM hotels.