Sous Chef

Key Responsibilities: Kitchen Operations: Supervise daily prep and dinner service, maintain kitchen cleanliness, working on the line as needed to ensure timing, presentation, and quality control. Scratch Prep Management: Direct and assist in food preparation production, including all Proteins. Completion of daily prep lists. Team Leadership: Assist in training, scheduling, and mentoring line and prep cooks while maintaining a positive, efficient kitchen environment. Inventory & Quality: Help manage food cost, inventory, ordering, and minimize waste while ensuring strict food safety and sanitation standards. Menu Execution: Ensure consistent execution of all food according to established recipes & Plating Closing Operations: Manage end-of-night kitchen walkthroughs, station teardowns, and prep lists for the following day.

Qualifications: 2+ years of culinary management or lead cook experience in a high-volume or high-end steakhouse/fine-dining environment. Strong working knowledge of butchery, sauces, and scratch-kitchen prep techniques. Proven ability to lead a team during fast-paced service. ServSafe or state-equivalent food safety certification required. Strong communication, organizational, and time-management skills.

Compensation & Benefits: Competitive annual salary $55,000-$70,000 (based on experience.) Manageable quality-of-life hours driven by a focused 4:30PM-8:00PM service window, Paid time off (PTO), Health Insurance and shift meal.