Sous Chef
Job Responsibilities:
- Support the Chef in leading daily kitchen operations during prep and service
- Lead by example on the line while maintaining food quality, consistency, and execution standards
- Assist with ordering, inventory, and maintaining proper product levels
- Help train and support kitchen staff in a positive, team-oriented environment
- Maintain cleanliness, organization, and food safety standards throughout the kitchen
- Work collaboratively with front-of-house and management teams to ensure smooth service
- Contribute to seasonal specials, menu development, scratch kitchen production, and continuous improvement of kitchen operations
- Foster a respectful, professional kitchen culture built on communication and accountability
Qualifications:
- Minimum 2–3 years of kitchen leadership experience
- Strong line cooking and organizational skills
- Ability to remain calm and focused during high-volume service
- Positive attitude and strong communication skills
- Passion for hospitality, teamwork, and quality food
- Food Manager Certification required (or ability to obtain certification shortly after hire)
Benefits & Perks:
- Paid Time Off and Sick Leave
- Opportunity for performance-based bonus
- Individual 401k plan
- Medical, Dental and Vision Insurance
- Opportunities for professional growth and development
- A supportive and inclusive work environment
- Employee dining discount
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