Sous Chef

Responsibilities: Support all kitchen functions including food purchasing, prep, cooking, quality control, sanitation, and cleanliness Assist in supervising cooks and other kitchen team members Ensure all food is prepared and served according to recipes, portion standards, cooking procedures, and presentation standards Train and instruct staff in food preparation, cooking methods, garnishing, and plate presentation Monitor food quality, holding procedures, and refrigeration temperature standards Help maintain kitchen cleaning schedules and sanitation practices Inspect supplies, equipment, and work areas to ensure standards are met Assist with ordering, receiving, and checking the quality and quantity of deliveries Support food cost control through proper requisitioning, storage, recipes, portioning, and waste control Work with management on menu items, portion sizes, and recipe standards Help determine production schedules and staffing needs based on business levels Assist with scheduling kitchen staff while supporting labor cost goals Prepare and cook food during service and for special events or functions Demonstrate cooking techniques and train staff on equipment and procedures Help orient and train new kitchen employees Support performance management and consistent accountability in the kitchen Ensure equipment is kept clean and in good working condition Complete forms, reports, and schedules accurately and on time Step into stations or support other team members as needed to keep operations running smoothly

Working Chef Duties: Cook meats, fish, vegetables, soups, and hot food items Prep and portion food products before service Plate and garnish dishes according to standards Stock line stations and maintain prep levels for service Handle, store, and rotate products properly Assist with prep and closing duties as needed

Qualifications: Experience in a Sous Chef, lead line cook, or similar kitchen leadership role Strong knowledge of cooking techniques and food quality standards Ability to train, direct, and support kitchen staff Understanding of sanitation, cleanliness, and safe kitchen practices Experience with ordering, receiving, storage, inventory, and food cost control Strong attention to detail, organization, and follow-through Ability to work in a fast-paced environment and fill in wherever needed Dependable, professional, and team-oriented

Salary: $45,000-$60,000 Paid Time Off: Available after 6 months Bonus Eligible To Apply Please submit your resume and a brief summary of your kitchen leadership experience