Sous Chef - Monday to Friday, No Weekends!

The Sous Chef serves as the direct management assistant to the Chef and is second in command in the kitchen. He/she prepares foods for service according to the Chef and General Manager, assists in planning and forecasting portion specifications, analyzes costs, recruits, supervises, trains, schedules, disciplines, and directs the culinary staff, and controls expenses. The role ensures food quality standards, maintains inventory control of food and supplies, and ensures a safe facility environment, including standards for food production, handling, sanitation, dress, cash control, and employee hygiene. Daily responsibilities include planning and supervising culinary work to ensure proper production and prompt, efficient service, maintaining awareness of safety issues, and communicating effectively with clients and coworkers. The position requires standing for long periods, physical movement in a kitchen, and proficiency in English for reading and speaking work-related documents; familiarity with kitchen equipment and a commitment to DEI and equal opportunity employment. This is a full-time, Monday to Friday role based in Baltimore, MD, United States.