Sous Chef - Salt + Smoke, Ballpark Village

Sous Chef / Kitchen Manager responsible for managing staff and day-to-day kitchen operations, including planning and managing the production and presentation of quality food in a cost-effective, safe manner. Oversees quality service, achieves financial and service goals, enforces internal controls, policies and sanitation standards, and directly manages kitchen staff with responsibilities for training, scheduling, inventory planning, expediting, and conducting tastings with FOH/BOH management to ensure high-quality, timely service and adherence to dietary restrictions. Duties include directing team members, ensuring accurate ticket modifications, maintaining sanitation, budgeting and labor targets, and participating in hiring processes (stage may be unpaid). Skills emphasized include leadership, multi-tasking, organization, communication, problem solving, inventory management, and familiarity with culinary operations and POS systems.