Sous Chef Leader

This is a leadership role responsible for managing kitchen operations, including prep production, receiving, and opening procedures.

• Oversee daily prep production to ensure accuracy, quality, and consistency across all prep items.
• Manage the prep team, delegating tasks and ensuring timely completion.

The senior culinary leader will manage dinner service, drive kitchen performance under pressure, and uphold excellence standards.

• Lead dinner service, including expo, ticket flow, pacing, communication, and quality control.
• Supervise and coach line cooks to ensure excellence in execution, plating, and consistency.

• 2 years of kitchen experience, with at least 1 year in a leadership or supervisory prep role.
• 4–5 years of professional kitchen experience with at least 2 years in a sous-chef or lead line cook role.