Sous Chef

Sous Chef Requirements & Qualifications: Minimum of 3 yearsof experience in full-service, high-volume kitchen roles Strong leadership, communication, and team management skills Serv Safe certification or equivalent food safety certification Ability to manage nightly reports, cash-outs, and oversee staff effectively Must live within 45-50 minutesof the restaurant location Sous Chef Preferred Background & Skills Experience in family-style or large-capacity restaurants (200+ seats) Familiarity with banquet or outdoor service operations Knowledge of culinary techniques, menu development, and current food trends Understanding of food cost management, inventory control, and ordering best practices Proficiency with Microsoft Office and Excel Sous Chef Day-to-

Day Responsibilities: Support the Executive Chef in managing daily kitchen activities and staff supervision Lead, train, and motivate a diverse culinary team to consistently deliver high-quality meals Ensure adherence to food safety, preparation, and presentation standards Participate in menu planning, inventory management, and vendor communication Maintain a clean, organized, and safe kitchen environment Foster a positive, guest-focused team culture while managing operational challenges calmly and efficiently