The Sous Chef supports kitchen operations by supervising staff, assisting with menu planning, maintaining food quality, and ensuring safety standards. They step in as acting head chef when needed, manage inventory, and uphold sanitation practices. The role requires a culinary degree or equivalent experience, ServSafe certification, and at least 5 years of culinary experience. Key skills include team leadership, menu development, inventory control, and high-volume food production. Physical demands involve extended standing, working in hot/humid conditions, and lifting up to 50 lbs. The position offers a salary of $65,000-$75,000, with benefits such as health insurance, paid time off, 401(k), and employee perks. Applications are accepted until May 17, 2026. The company values diversity, inclusion, and equal opportunity in the workplace.