Executive Kitchen Manager

The Sous Chef role is a dynamic position that requires an individual to take charge of kitchen operations, ensuring seamless preparation and execution during peak service hours.

• Maintain oversight of daily prep production, guaranteeing accuracy, quality, and consistency across all dishes
• Directly manage the prep team, comprising prep cooks, dishwashers, and porters, by delegating tasks and ensuring timely completion
• Preserve pristine kitchen organization and sanitation standards in accordance with health regulations

This position demands a focused leader with exceptional line management skills, profound culinary expertise, and the ability to mentor and elevate high-performing teams.

• Minimum 2 years of kitchen experience, with at least 1 year in a leadership or supervisory prep role
• Strong organizational, prep, and mise-en-place execution abilities
• ServSafe certification (or willingness to obtain within 30 days)