Sous Chef

Benefits:

• Employee Health plan 50% paid by employer

• Short term disability paid by employer

• $20k life Insurance

• Purchase up to $500k in life insurance

• Dental, Vision, Long Term Disability

Operational Leadership & Collaboration

• Take responsibility for daily kitchen operations including scheduling, task delegation, and maintaining a strong, active leadership presence during service.

• Collaborate closely with the Chef de Cuisine, Culinary Director, front-of-house managers, and culinary team to ensure seamless operations and consistently high guest satisfaction.

Team Development & Culture

• Assist in hiring, onboarding, training, coaching, and evaluating kitchen staff.

• Foster a respectful, professional, and supportive team culture aligned with Delbar’s values.

• Act as a mentor and leader to kitchen staff, motivating and developing team members through consistent feedback and accountability.

Food Safety & Cleanliness

• Enforce strict adherence to food safety standards and health department regulations.

• Maintain at least a 95 rating (with the goal of 100) on all health inspections.

• Guarantee cleanliness and sanitation across all kitchen and storage areas.

Menu Execution & Culinary Excellence

• Collaborate with the Chef de Cuisine and Culinary Director to develop and execute innovative, authentic Middle Eastern dishes.

• Maintain the highest standards for food quality, presentation, taste, and consistency.

Cost & Vendor Management

• Monitor and control kitchen costs, waste, and inventory in alignment with budget goals.

• Manage relationships with designated vendors to ensure quality and timely supply of ingredients and kitchen essentials.

Facility Maintenance & Equipment

• Oversee maintenance and proper use of kitchen equipment, ensuring all tools and facilities meet operational and safety standards.

Guest Experience & Brand Representation

• Act as a brand ambassador for Delbar by engaging guests, managing feedback, and maintaining our reputation for excellence.

• Review and respond to guest feedback, taking action to ensure continuous improvement.