DESCRIPTION AND RESPONSIBILITIES AS A SOUS CHEF, YOUR RESPONSIBILITIES INCLUDE... • Collaborate with Kitchen Manager to oversee all kitchen and culinary activities including food preparation, cooking and plating. Ensure compliance with established recipes, quality standards and health regulations. • Oversee and participate in the preparation of ingredients, sauces, and other components for various dishes across the menu. Monitor the cooking and baking process to maintain consistency and exceptional taste. • Assist with development of new and innovative, quality food items to meet market and guest expectations. • Oversee food preparation and production for catering packages. • Collaborate with the culinary team to cater for special events and private functions, ensuring a seamless dining experience for guests. • Following instructions and recommendations in taking care of daily food preparation and duties assigned by the Kitchen Manager to uphold the quality standards set by the company. • Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues. • Supervise and inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary, and in perfect operating order. • Assist in managing kitchen inventory, ordering supplies and ensuring proper storage of ingredients to minimize wastage and control food costs. • Managing daily requirements, functions, and last-minute events. • Responsible for training and mentoring junior kitchen staff. • Works closely with the front of house staff to coordinate smooth food service and accommodate special guest requests and dietary restrictions. • Promote and maintain good working relationships throughout the entire kitchen staff. • Ensures management style and working methods are in line with the core values. • Establish, maintain, and enforce consistent high-performance standards. The Sous Chef reports directly to the Executive Sous Chef. -------------------- JOB REQUIREMENTS: • Technical: Thorough knowledge of Food Safety systems and procedures. Food prep & knife skills • Language: English, Basic Spanish (preferred but not required) • Experience • High school or GED equivalent • Formal culinary training (preferred but not required) • Minimum 1 year in a leadership role within a full-service restaurant kitchen • Certifications: ServeSafe Certified • Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. • Details: Full Time, In-Person, Day, Evening & Weekend availability -------------------- SALARY & BENEFITS • Starting at $60,000 - $65,000 annually depending on experience, plus bonus • Dental Insurance • Employee discount • Health Insurance • Paid time off