Sous Chef

Responsibilities

• Aid in menu planning and recipe development
• Oversee food preparation and presentation
• Manage kitchen staff and coordinate daily operations
• Ensure compliance with food safety and sanitation standards
• Train and mentor junior kitchen staff
• Collaborate with the Head Chef on special events and promotions
• Maintain a clean and organized kitchen environment

Requirements

• Prior experience as a Sous Chef or in a similar culinary role
• Strong knowledge of cooking techniques and kitchen equipment
• Excellent leadership and communication skills
• Ability to work efficiently in a high-pressure environment
• Creative skills and an eye for detail in food presentation
• Strong organizational and multitasking abilities
• Understanding of food safety regulations and best practices
• Culinary degree or relevant certification is a plus

Pay

A competitive salary range of $70,000 - $75,000 annually

Schedule

This is a full-time, on-site position.