The Sous Chef supports the Chef de Cuisine and Executive Chef in maintaining high standards in a fine dining kitchen, overseeing food quality, prep, and service execution.
They mentor and develop team members, ensure recipes and health standards are met, and promote a culture of hospitality and excellence.
Requirements include 2+ years of culinary leadership, fine dining experience, and strong communication skills.
Benefits include competitive salary ($70,000 + potential bonus), health coverage, paid time off, retirement plans, dining credits and discounts, and growth opportunities.
They embody core behaviors like teamwork, excellence, and responsibility, contributing to an uplifting, collaborative environment.
This role may involve additional duties aligned with organizational needs.