Sous Chef

Job Overview
We are seeking a highly skilled and motivated Sous Chef to join our culinary team. The ideal candidate will possess extensive experience in fine dining, with a strong background in food preparation, kitchen operations, and team leadership. As a key member of our culinary staff, the Sous Chef will assist the Executive Chef in overseeing daily kitchen activities, ensuring exceptional food quality, safety standards, and efficient service delivery. This role offers an exciting opportunity to contribute to a dynamic hospitality environment that values innovation, teamwork, and culinary excellence.

Duties

• Assist in menu planning and development to meet quality standards and customer preferences
• Supervise and coordinate kitchen staff during shifts, ensuring smooth operations and adherence to safety protocols
• Oversee food production processes, including food handling, preparation, and presentation for various service types such as fine dining and catering
• Manage inventory control and ordering to maintain optimal stock levels while minimizing waste
• Ensure compliance with food safety regulations and maintain cleanliness standards across the kitchen
• Lead dietary department initiatives when applicable, ensuring special dietary needs are met with precision
• Oversee kitchen operations during shifts, including managing food service management tasks and coordinating with front-of-house staff
• Support inventory management efforts by monitoring usage and assisting with cost control measures
• Train and mentor junior kitchen staff to develop their skills in culinary techniques and food safety practices
• Collaborate with management on staffing schedules, shift management, and operational improvements

Experience

• Proven experience in fine dining establishments, banquet services, or restaurant management roles
• Supervising experience in a fast-paced culinary environment with team management responsibilities
• Strong background in food production, catering, and hospitality services
• Extensive culinary experience including cooking techniques, menu planning, and food handling
• Knowledge of inventory management, inventory control, and food safety regulations
• This position is ideal for a dedicated culinary professional eager to lead by example within a vibrant hospitality setting. The successful candidate will demonstrate exceptional leadership qualities combined with technical expertise in all aspects of kitchen operations.

Job Types: Full-time, Part-time

Pay: $45, $50,000.00 per year

Work Location: In person