Sous Chef
On-site · Providence, Rhode Island, United States
Job Summary
Sous Chef responsible for managing kitchen staff and day-to-day kitchen operations, including planning and presenting quality food, proposing menu changes to enhance guest satisfaction, and ensuring compliance with Company policies, brand standards, and regulatory requirements. Oversees budgeting, inventory controls, and cost management; collaborates with management on sales, capital expenditures, and long-term planning; trains and motivates staff, conducts performance reviews, and maintains high standards of guest service. Maintains safety, quality, and hospitality standards while leading a team to deliver consistent, efficient kitchen operations and positive guest experiences.
Required Qualifications
- High school education plus schooling in culinary arts, hotel and restaurant management or related major
- Three or more years of related experience
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