Sous Chef

As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Duties include assisting daily kitchen operations, food preparation, cooking, plating, menu development aligned with our standards, supervising and training staff, managing inventory and waste, upholding health and safety regulations, collaborating on seasonal menus, maintaining equipment, managing food cost and labor budgets, ensuring timely execution of orders during service, and performing additional responsibilities as requested by the Chef or General Manager. Education/Experience/Skills emphasize a culinary degree or equivalent, leadership, food safety knowledge, fast-paced multitasking, creativity, organizational and problem-solving abilities, with flexibility to work evenings, weekends, and holidays.