Sous Chef

Sous Chef PositionThe Sous Chef is the Chef de Cuisine's right hand at The Hart and The Hunter, running the kitchen with full authority when the CDC isn't present, keeping labor and food costs on target, and making sure every dish hits the mark. You'll blend hands-on cooking with real leadership, stepping up wherever the kitchen needs you. The task at hand includes: Running the kitchen day-to-day in the Chef de Cuisine's absence, keeping labor and food costs on target. Ensuring the quality and consistency of every dish, supervising food prep and presentation to brand standards. Developing and training the back-of-house team through hands-on coaching and positive encouragement. Learning the full menu, systems, and steps of service inside and outable to describe, train, and cover for others. Managing inventory and stock ordering in the CDC's absence and overseeing the kitchen cleaning schedule. Ensuring compliance with food labeling, storage, and temperature-control protocols, as well as all corporate SOPs and labor laws. Communicating clearly across shiftsdaily logs, menu changes, and updates to the CDC, Director of Restaurants, and team. Supporting and mentoring new team members and helping the Chef de Cuisine with menu creation.