Sous Chef

Sous Chef supports the Head Chef in food preparation, staff management, maintaining a clean kitchen and dining area, and ensuring safety and sanitation standards. Responsibilities include collaborating with the Chef to create seasonal menu concepts, ensuring food is prepared safely and efficiently, maintaining sanitary kitchen equipment and facilities, washing utensils, assisting in unloading and storing ingredients, enforcing sanitation standards per regulations, communicating with management and customers, and assisting in planning and executing special events. Requires teamwork, strong communication, knowledge of food handling techniques, and the ability to work in a fast-paced kitchen; candidates should have experience in bulk food prep, a background check, and a valid food safety handler/sanitation certification (or obtain within 30 days). Knowledge of or coursework in food safety is preferred; the role may involve standing for long periods, lifting up to 50 pounds, and exposure to kitchen hazards.