Cook Dishes, Food Delivery, Food Flavor, Food Safety, Profit & Loss, Quality Management, Quality Metrics, Restaurant, Revenue Growth, Sanitation, Team Building, Team Lead/Manager
The Sous Chef supports the Executive Chef in leading a culinary team to deliver high-quality, flavorful food while maintaining food safety, sanitation, and profitability.
- Contributes to increasing sales and guest satisfaction through team and guest experience excellence.
- Ensures menu items are executed flawlessly and maintains high quality standards.
- Requires proven success in a high-volume upscale or resort restaurant, with a passion for culinary excellence, wine, and service.
- Demonstrates strong team development skills and knowledge of effective systems and processes.
- Offers a stable job history with upward career progression.
Compensation ranges from $64,000 to $75,000 annually, with competitive salary, quarterly bonuses, benefits including medical, dental, vision, paid time off, 401(k) with company match, stock purchase plan, and discount programs.