Culinary Operations Manager

The Sous Chef role plays a pivotal leadership position in the kitchen, contributing to culinary excellence and ensuring seamless operational execution.

Key responsibilities include managing prep & production, leading the line team, maintaining consistency, and delivering high-quality food. Key requirements for success include:

• Culinary expertise and knowledge of food preparation
• Strong leadership abilities and communication skills
• Excellent organizational and attention-to-detail capabilities

Ideal candidates will have 2-4+ years of experience as a Line Cook, Lead Cook, or Junior Sous in elevated or high-volume kitchens, with a proven track record of success in similar roles.

We offer competitive compensation packages, opportunities for professional growth and development, and a dynamic work environment that fosters teamwork and collaboration.