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What You'll Expect
As the Sous Chef, you'll support the Executive Chef by leading daily kitchen operations, supervising the culinary team, and ensuring high-quality food, safety, and consistency during every service.
What You'll Do
- Supervise and lead back-of-house staff during daily shifts
- Train kitchen team members to ensure quality, consistency, and safety
- Manage kitchen scheduling, staffing levels, and productivity
- Oversee food preparation, line execution, and plate presentation
- Ensure cleanliness, food safety, and sanitation standards are met
- Assist with inventory, ordering, receiving, and cost control
- Lead service on the line and resolve guest concerns as needed
- Support menu rollouts and continuous culinary improvement
What You'll Bring
- 3–5+ years of progressive culinary experience in a high-volume kitchen
- Prior kitchen leadership or supervisory experience
- Strong knowledge of food safety, kitchen operations, and line execution
- Ability to lead, train, and motivate a team
- Excellent organization, communication, and problem-solving skills
What We Require
- Excellent customer service skills
- ServSafe Food Manager certification (or ability to maintain)
- Ability to work in a fast-paced, hands-on kitchen environment
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