Sous Chef

What You'll Do: Run BOH shifts and oversee the line during service, ensuring food quality, presentation, and timing hit the mark Lead pre-shift meetings, line checks, temp checks, and cooler checks Partner with the GM and chef team to build prep lists and assign production duties Purchase and order food product and supplies; help track and control food cost Interview, hire, train, coach, and develop BOH team members Ensure sanitation, safety, and food allergy procedures are followed to the letter Close down the kitchen - breaking down the line, closing coolers and employee areas

What You Bring: Minimum 3 years of salaried leadership experience in a high-volume, full-service restaurant Upscale restaurant background preferred over fast casual or casual conceptsA team-first attitude and the ability to multitask calmly under pressure Ability to stand/walk a full shift and lift up to 50 lbs Availability for early mornings, late nights, and weekends Please note: this role is a fit for candidates coming from upscale, full-service restaurants only - experience from fast casual/casual concepts, cafeterias, country clubs, nursing homes, schools, or contract kitchens will not transfer to this environment. A note on growth: this is a high-volume, high-standards kitchen. It's the right move for a cook ready to level up - not for someone looking for an immediate jump to Executive Chef.