An employee’s pay position within the salary range will be based on several factors including, but not limited to, the prevailing minimum wage for the location, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, any collective bargaining agreements, and business or organizational needs. Working directly with Culinary Leadership and Hospitality Leadership, the Sous Chef plays a critical role in planning, coordinating, and executing daily operations while leading kitchen teams with clarity, professionalism, and calm under pressure.