About This Position
The Sous Chef provides culinary leadership and maintains the highest standards of quality in both service and product. Working alongside the Chef de Cuisine and Executive Sous Chef, this role oversees recipe development, item costing, product specification, sourcing, and new menu implementation, while driving ongoing quality assurance. Day-to-day responsibilities include supervising station mise en place, monitoring food storage and temperatures, inspecting supplier deliveries, maintaining a clean and sanitized open kitchen, preparing the team for service, and coaching line cooks. Requires a culinary associate degree or apprenticeship (preferred) and at least 2 years in a supervisory role in a luxury restaurant or hotel setting, Food Safety certification, strong teamwork and communication skills, and the ability to work long shifts in a fast-paced environment.
Requirements
- Required Years of Experience
- 2 years
Benefits
- Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts