Culinary Team Leader

About This Role

The Sous Chef is a vital part of our culinary team, working closely with the Executive Chef and other kitchen leaders to drive daily operations.

This role requires strong leadership and collaboration skills, as well as a passion for delivering high-quality food and exceptional customer experiences.

Our ideal candidate will have the following key responsibilities:

• Collaborate on Menu Development: Work alongside the culinary team to research and develop new menu ideas.


• Support Kitchen Leadership: Assist the Executive Chef and other kitchen leaders in managing kitchen operations.


• Act as Primary Supervisor: Step in as the primary supervisor in the absence of the Executive Chef and other kitchen leaders.


• Food Production Oversight: Ensure high standards for food production and quality control.


• Compliance with Health Standards: Ensure adherence to Department of Health protocols.


• Leadership of Station Chefs: Guide and support station chefs in food production and kitchen setup.


• Human Resources Support: Assist with hiring, disciplinary actions, and termination processes of kitchen staff.


• Cost Management: Collaborate with purveyors and kitchen management to ensure accurate costing of menu items.


• Financial Oversight: Help manage kitchen financials, focusing on food and labor costs.


• Staff Training and Development: Partner with dining room management to schedule and train staff.


• Menu Knowledge and Service Standards: Ensure comprehensive knowledge of menu items, recipes, and allergens.


• Daily Kitchen Maintenance Oversight: Assist in overseeing daily maintenance of kitchen equipment and cleanliness.

What We Offer

We offer a dynamic work environment, opportunities for growth and development, and a competitive compensation package.

Candidates must have:

A passion for delivering high-quality food and exceptional customer experiences.

Strong leadership and collaboration skills.

Ability to work effectively in a fast-paced environment.

Knowledge of food safety and sanitation practices.

Ability to maintain confidentiality and handle sensitive information.