Sous Chef

Key Responsibilities: Food Preparation: Execute daily prep work, including chopping, portioning, and preparing ingredients according to house recipes and quality standards. Kitchen Organization: Maintain an exceptionally clean, organized, and food-safe work station and kitchen inventory. Line Support: Assist on the line during peak service hours to ensure prompt and accurate plate execution. Inventory & Quality Control: Help monitor stock levels, check food freshness, and minimize waste through proper stock rotation. Team Collaboration: Assist in supervising prep staff and maintain clear communication with the front-of-house team.

Experience: 1 year of culinary or line cook experience preferred.

Skills: Strong knife skills, general culinary technique, and solid knowledge of food safety guidelines. Traits: Highly organized, punctual, detail-oriented, and able to thrive in a fast-paced environment.

Physical Requirements: Ability to stand for extended periods and lift up to 50 lbs.

Benefits & Perks: Employee restaurant discounts Flexible part-time scheduling (evenings/weekends required)

Note: This position does not include health or retirement benefits.