Sous Chef

Responsibilities

• Supervise line execution to ensure efficient, accurate service.
• Maintain food quality, consistency, and presentation standards.
• Aid with inventory control, ordering, and proper food storage.
• Train and cross-train kitchen staff on multiple stations.
• Enforce food safety, sanitation, and cleanliness standards.
• Support expediting to manage ticket flow and service timing.
• Aid with labor scheduling and productivity goals.

Requirements

• Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role.
• Mediterranean cuisine experience is a plus.
• Culinary degree or formal culinary training preferred.
• Strong working knowledge of food safety, sanitation, and health department regulations.
• Experience supporting inventory control, ordering, food cost awareness, and labor efficiency.
• Ability to lead by example in a hands-on kitchen environment while managing multiple priorities.
• Strong attention to detail and commitment to food quality and consistency.
• Clear communicator with a collaborative, team-oriented mindset.
• Bilingual proficiency is a plus.

Benefits

• Competitive salary.
• Wages paid weekly.
• Growth opportunities.
• 401k savings plans.
• Medical, dental and vision insurance.
• Paid time off.
• Employee discounts.

Pay

$65,000-$85,000 / yearly