Sous Chef

Job Overview

As a Sous Chef, you’ll help lead daily kitchen operations and keep food production moving smoothly across service. You’ll prepare and cook dishes, coordinate the team during shifts, and uphold food safety and sanitizing procedures. Your impact: Consistent preparation and safe handling help guests enjoy quality meals and give the kitchen team a reliable foundation for service.

Duties

Coordinate food preparation, cooking, and service while maintaining quality and presentation standards. Supervise and support kitchen staff; assign tasks and help manage teams through busy shifts. Assist with menu planning and adapt preparation to dietary needs and service requirements. Track inventory, control food costs, and support ordering to reduce waste and maintain supplies. Maintain clean work areas and follow food handling, food safety, and sanitizing procedures.

Skills

Essential: Kitchen and food preparation experience, cooking skills, and knowledge of food safety and food handling. Essential: Supervising or team management experience, with the ability to coordinate staff and manage shifts. Preferred: Banquet, catering, fine dining, restaurant, dietary department, or broader food service experience. Preferred: Kitchen, restaurant, or food service management; inventory management and control; cost control; menu planning; and food production. Helpful background includes culinary experience, hospitality, serving, and familiarity with the food industry, food management, and managing teams as a chef.

Pay: $15.00 - $25.00 per hour

Expected hours: 30.0 – 40.0 per week

Benefits:

Paid time off

Work Location: In person