Sous Chef

This position assists in overseeing all food storage, preparation, and production. The Sous Chef is responsible for controlling kitchen operations, including managing food and labor costs. A key part of the role is ensuring the quality and presentation of all food items, adhering to recipes and portion controls, and maintaining a clean and well‑maintained kitchen. The Sous Chef also acts as a leader, providing training and team building for kitchen staff.

• Associate's degree and at least 3 years of related experience in full-service establishments with multiple food outlets, or an equivalent combination of education and experience.
• Ability to obtain and maintain a SERV Safe certification.
• Ability to obtain a state-issued alcoholic beverage license.

• Assist with overseeing all food storage, preparation, and production.
• Oversee kitchen operations, including managing labor costs and food costs.
• Ensure excellent quality of food and proper presentation.
• Enforce portion control, adherence to recipes, and timely food production.
• Ensure proper rotation, storage, and maintenance of all food inventory.
• Uphold cleanliness and maintenance standards for the kitchen and all equipment.
• Operate large kitchen equipment such as a dish machine, floor buffer, kettles, tilt skillets, and rotary ovens.
• Provide leadership and training for all kitchen employees.
• Promote a fun, friendly, quick, comfortable, clean, and safe environment.