Sous Chef

Manage a specific department and work with the Executive Chef to create and maintain quality standards. Provide support and guidance to the culinary team, ensuring a positive guest experience.

Requirements

• Develop and implement basic management responsibilities
• Assume the role of liaison between departments
• Supervise kitchen employees and coordinate events
• Manage food production, ordering, and quality
• Ensure safety and sanitation of kitchen facilities

Benefits

• Health Insurance
• 401(k) Eligibility
• 401(k) Matching Contribution
• Monthly Fitness Membership Reimbursement
• Qualified Parking & Transportation Tax Exemption
• Paid Time Off & Holidays