The Sous Chef supervises kitchen staff, managing daily operations, ensuring food quality and safety, and handling administrative tasks like scheduling and inventory, stepping in as leader when the Head Chef is absent. Key duties include menu development, staff training, workflow management, quality control (taste, presentation), and maintaining kitchen standards, requiring strong leadership, culinary, and organizational skills. Responsibilities: • Kitchen Management: Oversee daily kitchen operations, manage workflow, and maintain high standards for food quality and presentation. • Staff Leadership: Supervise, train, schedule, and motivate kitchen staff; act as the second-in-command and lead in the Head Chef's absence. • Menu & Inventory: Assist with menu planning, developing new dishes, creating specials, and managing food ordering and stock rotation. • Food Preparation: Cook dishes, ensure ingredients are prepped, and step in at any station as needed. • Hygiene & Safety: Enforce food safety, sanitation, and equipment maintenance regulations. Qualifications: • Strong culinary expertise across various cooking styles. • Excellent leadership, communication, and multitasking abilities. • Attention to detail, time management, and problem-solving. Compensation: $57,784 - $58,000 yearly

• Kitchen Management: Oversee daily kitchen operations, manage workflow, and maintain high standards for food quality and presentation. • Staff Leadership: Supervise, train, schedule, and motivate kitchen staff; act as the second-in-command and lead in the Head Chef's absence. • Menu & Inventory: Assist with menu planning, developing new dishes, creating specials, and managing food ordering and stock rotation. • Food Preparation: Cook dishes, ensure ingredients are prepped, and step in at any station as needed. • Hygiene & Safety: Enforce food safety, sanitation, and equipment maintenance regulations.