Sous Chef

Dining On The Edge is hiring a full‑time Sous Chef to support the Executive Chef in delivering exceptional dining experiences. The ideal candidate is passionate about high‑quality cuisine, thrives in a fast‑paced kitchen, and is ready to mentor staff and ensure top standards.

• Support the Executive Chef in daily kitchen operations including food preparation, menu planning, and maintaining quality kitchen standards.
• Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co‑workers and vendors.
• Maintain awareness of all state and federal sanitation procedures and industry food‑safety practices.
• Be fully trained and capable in all back‑of‑house roles, and ready to step onto the line whenever needed; early on a significant portion of this position will involve hands‑on line cooking.
• Train and support kitchen staff, ensuring full compliance with food‑safety regulations and maintaining a clean, organized, and sanitary work environment.
• Prepare and execute high‑quality dishes with consistent flavor, texture, and presentation.
• Supervise assigned stations during service to maintain efficient and seamless kitchen operations.
• Contribute to the preparation of entrees, sauces, and specialty items, guaranteeing that all food meets the restaurant’s quality and presentation standards.
• Track and manage inventory, place orders as needed, and monitor food costs to support effective budget control and profitability.
• Partner with the Executive Chef to develop new dishes and specials, integrating seasonal ingredients and responding to guest trends and preferences.
• Verify the quality and presentation of all plates before they leave the kitchen, ensuring each dish upholds the restaurant’s culinary standards.
• Lead daily and periodic deep‑cleaning efforts to maintain a safe, sanitary, and well‑organized kitchen at all times.

• 2+ years of professional kitchen experience.
• At least 1 year of experience supervising or leading others in a professional setting.
• Ability to effectively lead and motivate kitchen staff, promoting a positive and productive work environment.
• Strong knowledge of culinary techniques, including sautéing, roasting, sauce preparation, ingredient handling, kitchen equipment, and plating standards.
• Excellent written and verbal communication skills to coordinate with kitchen staff and front‑of‑house teams.
• Proven ability to manage high‑pressure service periods and handle unexpected challenges with efficiency and professionalism.
• Experienced in high‑volume food production, with a solid understanding of quality‑focused kitchen operations.
• Highly dependable, with a consistent record of punctuality, reliability, and follow‑through in a fast‑paced work environment.
• Strong numerical skills to manage ingredient ordering, calculate recipe quantities, and determine proper portion sizes.
• Food Handlers Permit or must be able to obtain one within 6 weeks.
• Ability to stand for long periods of time and lift up to 50 pounds with or without accommodation.
• Willingness to work all shifts including evenings, weekends, and holidays depending on the restaurant’s hours of operation.

• Formal culinary education or equivalent experience in a professional kitchen.
• 3+ years of professional kitchen experience.

• Competitive pay
• Full‑time employees (30+ hours per week) accrue PTO based on hours worked, up to 40 hours annually.
• Uniforms provided

• Mid‑Senior level

• Full‑time

• Management and Manufacturing
• Industries:
  Restaurants

The Edge is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race/ethnicity, color, religion, gender, sex, national origin, age, sexual orientation, gender identity, protected veteran status, disability or any other category protected by law.