Sous Chef - Full Time

About the Role

The Lead Cook prepares food according to standard recipes and safety guidelines, operates kitchen equipment, and safely handles utensils and knives. They may supervise staff, delegate tasks, and ensure tasks are completed efficiently.

Responsibilities

• Set up workstations
• Measure ingredients
• Cook using various methods (e.g., grilling, frying, baking)
• Garnish, portion, and store food properly
• Maintain cleanliness and sanitation in the kitchen
• Follow food safety policies and procedures
• Provide excellent customer service
• Supervise and delegate tasks to kitchen staff

Requirements

• Prior cooking experience
• Food safety certification
• Basic math skills
• Effective communication abilities
• Experience in supervision is preferred

Physical Demands

• Lifting heavy items (e.g., supplies, equipment)
• Prolonged standing and walking
• Compliance with safety and PPE requirements

Benefits

• Comprehensive health, dental, and vision insurance
• Retirement plans
• Paid time off (subject to location and eligibility)

Additional Notes

Flexibility in job duties and a willingness to develop new skills are encouraged to meet operational needs.