Sous Chef

The Sous Chef will oversee kitchen, food prep, and service operations alongside the Executive Chef and General Manager, ensuring accurate creation and presentation of all menu items, maintaining quality and consistency, butcher proteins, manage back-of-house labor and inventory, handle ordering and stocking, and train staff across kitchen roles with a focus on professionalism and guest satisfaction. Responsibilities include managing all kitchen processes, supervising staffing to meet goals, ensuring adherence to recipes and standards, executing kitchen paperwork, and supporting growth and development within a fine-dining environment. The role requires a professional, team-oriented attitude and strong focus on quality, safety, and efficiency.