Sous Chef

· Minimum 1-3 Years’ Experience in a Kitchen Leadership role in Culinary arts. · Passion for developing your team(s) and Individuals – ability to effectively give and receive constructive feedback. · Fundamental comprehension and understanding of Kitchen systems, such as prep lists, cleaning and staff schedules, inventory, staff planning, daily routines, and line checks · Versed in the traditional cooking techniques of sauté, braise, broil, frying and such. Must be able to communicate and demonstrate these techniques. · Serve-Safe certified. · Salary commensurate with experience. Job Type: Full-time Job Type: Full-time Pay: $60,000.00 - $70,000.00 per year Benefits: • 401(k) • Dental insurance • Health insurance • Paid time off • Vision insurance Work Location: In person