Sous Chef

Job Summary As a Sous Chef, you’ll help lead daily kitchen operations and keep food production moving smoothly across service. You’ll prepare and cook dishes, support menu planning, and coordinate with the culinary team to deliver consistent, safe, high-quality meals. This role may support restaurant, fine dining, banquet, catering, or dietary department operations, depending on service needs. Duties Lead food preparation and cooking during assigned shifts; coordinate timing and service with the team. Supervise kitchen staff, delegate tasks, and support team management in a fast-paced hospitality environment. Maintain food safety and sanitizing procedures, including safe food handling and clean work areas. Monitor inventory, manage stock rotation, and support inventory control and cost control. Assist with menu planning, food service management, and smooth kitchen operations across service periods. Your impact: Consistent preparation, safe handling, and coordinated service help guests and diners enjoy reliable meals that meet their needs. Skills Essential: Kitchen and culinary experience; food preparation, cooking, food production, and food handling skills; knowledge of food safety. Essential: Supervising experience, leadership, shift management, and experience managing teams as a chef. Preferred: Banquet, catering, fine dining, dietary department, restaurant, or broader food service experience. Preferred: Kitchen management, restaurant management, food management, inventory management, and cost control experience. Familiarity with the food industry, serving, hospitality, and food service operations is valuable. Pay: $69,900.00 - $84,300.00 per year Work Location: In person

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