Sous Chef

TheSous Chefis the second-in-command in the kitchen and plays a critical role in supporting the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring food quality and consistency, maintaining kitchen hygiene, and helping with menu planning and inventory management. The ideal candidate is a skilled culinary professional with strong leadership abilities and a passion for delivering exceptional dining experience Responsibilities: • Oversee daily operations of the kitchen, supervise line and prep employees in our scratch kitchen. • Fill in as needed in every station; expedite and assist with purchasing product. • Ensuring that all meals coming from the kitchen are well prepared and are up to the standards of the restaurant, monitor quality, consistency, taste and monitor food cost. • Provide training for all staff; assist in establishing and enforcing food specifications, portion control, recipes and sanitation; and control food and labor costs while maximizing guest satisfaction Requirements: • Proven experience as a Sous Chef or similar role in a fast-paced kitchen environment. • Culinary degree or equivalent professional training preferred. • Strong knowledge of cooking techniques, kitchen equipment, and food safety standards. • Excellent leadership, communication, and organizational skills. • Ability to work under pressure and adapt to changing priorities. • Flexibility to work evenings, weekends, and holidays as needed. Shift: Varies Compensation: 70,000-72,000 Pay Transparency In order to support the Fair Compensation Strategy by the US Govt., HR Dept., clients are required to adhere to "Pay Transparency Law"; in the impacted states; that have mandated the employers to list the salary ranges in Job advertisements or postings for job opportunities and Job promotions.