Sous Chef

The Sous Chef is the second-in-command in the kitchen, supporting the Chef in overseeing all culinary operations. This role is responsible for supervising kitchen staff, maintaining food quality and consistency, managing inventory and costs, and ensuring compliance with food safety and sanitation standards.

Requirements

• Culinary degree or equivalent professional experience
• 3–5 years of progressive experience in a professional kitchen, including supervisory roles
• Strong leadership and communication skills with the ability to motivate and develop a team
• In-depth knowledge of culinary techniques, menu development, and kitchen operations
• Excellent organizational and time-management abilities
• Food safety certification (ServSafe or equivalent) preferred
• Ability to thrive in a fast-paced, high-volume environment

Benefits

• Employer matching 401k