Job Summary The Sous Chef is responsible for supporting kitchen operations by delivering high-quality culinary experiences, supervising kitchen staff, maintaining food quality standards, ensuring compliance with food safety regulations, and managing kitchen operations efficiently. The role focuses on staff development, operational excellence, and maintaining a safe and organized kitchen environment. Key Responsibilities: • Prepare and oversee the production of high-quality food. • Lead and support kitchen team members through coaching and daily supervision. • Train staff on proper cooking techniques, knife skills, time management, and food preparation. • Ensure compliance with food safety, sanitation, and health regulations. • Monitor food quality, consistency, and presentation standards. • Manage kitchen expenses and assist in maintaining budget compliance. • Promote teamwork and maintain a positive kitchen environment. • Ensure proper use and maintenance of kitchen equipment. • Support daily kitchen operations to ensure efficient service. • Perform additional duties as needed to support restaurant operations. Requirements: • Strong culinary and food preparation skills. • Leadership and team management abilities. • Knowledge of food safety and sanitation standards. • Ability to manage kitchen operations and control expenses. • Ability to lift up to 50 pounds. • Ability to bend, stoop, kneel, and stand for extended periods. • Ability to safely operate kitchen equipment and tools. • Willingness to work flexible schedules based on business needs.