Sous Chef

The Sous Chef oversees kitchen operations, manages food preparation, and supervises staff to ensure safety, sanitation, and quality standards are met.

• Assists with menu planning, inventory, and cost control to maximize sales and profits.
• Supervises daily activities, assigns tasks, and maintains effective communication with team members.
• Ensures compliance with safety, HACCP, and brand standards, and supports staff training and development.
• Provides excellent customer service and resolves complex issues as needed.
• Requires 3-5 years of kitchen supervisory experience, culinary training, and Serve Safe certification.
  
• Strong leadership, organization, and communication skills are essential.
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  Benefits include health insurance, paid time off, retirement plans, tuition reimbursement, and career growth opportunities. Equal opportunity employer.