Sous Chef

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality culinary experiences across all kitchen areas. This full‑time position combines hands‑on food preparation with leadership of the kitchen team to ensure consistent standards and guest satisfaction.

Key responsibilities

• Manage daily kitchen operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Estimate production needs, communicate daily requirements to staff, and oversee food preparation for regular service and special events.
• Develop new menu items, design decorative food displays, and maintain presentation quality.
• Supervise, train, and evaluate cooks and other kitchen personnel, fostering a collaborative and productive work environment.
• Maintain purchasing, receiving, storage, and inventory controls while ensuring food safety and sanitation standards are met.
• Operate and maintain kitchen equipment, reporting any malfunctions promptly.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑service experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 2 years of experience.
• Proven ability to lead a kitchen team, manage budgets, and improve guest and employee satisfaction.

Required skills

• Food safety and sanitation compliance
• Kitchen equipment operation and maintenance
• Inventory and purchasing management

What we offer

• Competitive compensation package
• Opportunities for professional development within a dynamic hospitality environment
• Supportive team culture focused on culinary excellence