The Sous Chef acts as the second-in-command, assisting the Executive Chef in managing daily kitchen operations, supervising staff, and ensuring food quality. They are responsible for training cooks, maintaining safety standards, managing inventory, and leading service in the head chef's absence. Responsibilities: • Kitchen Operations: Overseeing daily prep and service, ensuring consistent food quality, taste, and presentation. • Staff Management: Training, mentoring, and supervising line cooks and prep staff. • Administrative Duties: Assisting with inventory management, ordering supplies, and creating staff schedules. • Menu Development: Contributing to new dish creation and recipe testing. • Safety & Compliance: Enforcing sanitation, food safety, and health department regulations. Qualifications: • Experience: Proven experience as a Sous Chef or senior line cook (typically 2+ years). • Culinary Expertise: Strong knowledge of cooking techniques, menu planning, and flavor profiles. • Leadership: Ability to manage a team, delegate tasks, and maintain composure under pressure. • Communication: Excellent verbal communication for training and managing service flow. • Technical Skills: Proficient in inventory software and kitchen equipment. • Certification: Food safety certification (e.g., ServSafe). Compensation: $62,353.20

• Kitchen Operations: Overseeing daily prep and service, ensuring consistent food quality, taste, and presentation. • Staff Management: Training, mentoring, and supervising line cooks and prep staff. • Administrative Duties: Assisting with inventory management, ordering supplies, and creating staff schedules. • Menu Development: Contributing to new dish creation and recipe testing. • Safety & Compliance: Enforcing sanitation, food safety, and health department regulations. • Leadership: Stepping in as the primary leader in the executive chef’s absence.