Sous Chef

The Sous Chef will support a restaurant kitchen by helping supervise a team of 11-20 employees and ensuring consistent, high-quality food preparation and service. This role will execute established recipes, coordinate kitchen operations, and uphold food safety and quality standards.

Responsibilities

• Supervise daily kitchen operations and support a team of 11-20 employees.
• Prepare food and execute established recipes consistently.
• Monitor food quality, presentation, and portion standards.
• Manage inventory and order necessary kitchen supplies.
• Train and support kitchen staff on procedures and standards.
• Maintain food safety and sanitation requirements.
• Coordinate kitchen activities with service operations.

Required Qualifications

• At least 2 years of experience in professional kitchen operations.