Sous Chef

The Sous Chef oversees kitchen operations, manages food preparation, and supervises staff to ensure quality and safety standards.

• Assists in supervising daily kitchen activities, assigns tasks, and ensures timely completion.
• Promotes safety and sanitation, following HACCP procedures.
• Supports menu planning, inventory, and cost control to maximize profits.
• Ensures compliance with company, franchise, and regulatory standards.
• Provides guidance on staff hiring, training, and performance management.
• Maintains high customer service and product quality.
• Requires 3-5 years of kitchen and supervisory experience, a High School diploma or GED, and Serve Safe certification.
• Demonstrates team leadership, organization, and communication skills.
• Offers benefits such as health insurance, paid time off, retirement plan, tuition reimbursement, and career growth opportunities.