Sous Chef

Seeking a Sous Chef to support kitchen operations, uphold high culinary standards, and develop a motivated team in a fast-paced, high-volume environment.

Responsibilities include assisting in managing back-of-house staff, ensuring guest satisfaction, controlling labor and food costs, overseeing inventories, and maintaining sanitation and safety standards.

Qualifications:

• Minimum 2 years of culinary management experience in a full-service, high-volume setting
• Strong knowledge of kitchen operations, staff supervision, inventory, and cost control
• Excellent communication, leadership, and conflict resolution skills
• Stable work history and a strong work ethic; culinary program degree is a plus

Benefits include comprehensive training, career growth opportunities, employee discounts, health plans, paid time off, and bonus potential.

Compensation ranges from $58,000 to $72,000 annually.