Sous Chef

The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety.

Requirements

• Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills.
• Expertise in food preparation and cooking, with a deep understanding of kitchen operations.
• Skilled in inventory management, including ordering and purchasing supplies needed for daily operations.
• Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect.
• Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH.
• Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism.
• Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.
• Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds.