Sous Chef
Responsibilities
- Support the Executive Chef in daily kitchen operations
- Supervise kitchen staff and service execution
- Assist with scheduling, ordering, and inventory management
- Ensure consistency and quality standards are maintained
- Train and mentor junior cooks
Qualifications
- Minimum 5 years of fine dining experience
- Previous supervisory experience required
- Strong knowledge of modern culinary techniques
- Ability to perform under pressure during service
Required Skills
- Team Leadership
- Station Management
- Inventory Control
- Food Cost Awareness
- Staff Training
- Time Management
Benefits
- Extended Health Insurance
- Dental Insurance
- Prescription Drug Coverage
Tips
Tip pool sharing, weekly tips approximately $500+ (not guaranteed)
Pay: $60,000.00-$65,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Paid time off
- Vision care
- Wellness program
Work Location: In person
