Sous Chef | Catch 31

Key Responsibilities

• Execute and supervise all kitchen stations without training (grill, saute, fry, raw bar/prep, and expo as applicable).
• Lead and manage subordinate cooks — coaching, developing, and holding the team accountable for productivity and consistent execution.
• Maintain high standards in a high-volume, scratch kitchen environment.
• Oversee both show kitchen operations and back kitchen production.
• Enforce food quality, plating, timing, and portion standards during service.
• Ensure strict compliance with ServSafe, food safety, sanitation, and health department standards.
• Assist with scheduling, inventory, ordering, and food cost controls.
• Step in as acting kitchen leader in the Executive Chef's absence.

What We Offer

• Competitive salary within the posted range, based on experience.
• Comprehensive benefits for full-time associates: health, dental, vision, accident, and short- and long-term disability insurance, plus pet insurance.
• 401(k) plan with company match, paid time off, and paid holidays.
• Hilton and Shamin Hotels travel and dining discounts; Shamin Perks savings on tickets, rental cars, attractions, and more.
• Career growth within a respected, expanding hospitality organization.

Schedule

This is a full-time, salaried position. Flexible availability is required, including nights, weekends, and holidays based on business needs.