Sous Chef

Provide supportive leadership to kitchen staff; assist Head Chef, expediting orders to ensure quality taste and presentation; maintain organized workstation; prepare food items per standard recipes; oversee opening and closing duties; ensure sanitation and inventory control; communicate dietary needs; supervise staff in Head Chef’s absence; demonstrate knowledge of various cuisines and wine; able to work 45-55+ hours per week including mornings, evenings, weekends, and holidays; strong interpersonal and conflict resolution skills; maintain confidentiality and protect assets; ensure timely, accurate execution of orders and high-quality guest experiences.