Sous Chef

A Sous Chef acts as the second-in-command in the kitchen when the Executive Chef or the Chef de Cuisine is not in the kitchen, managing day-to-day operations and turning the executive culinary vision into reality. The Sous Chef is responsible for all aspects of the kitchen from prep to service and food cost to profitability of the menu.

Benefits:

• Health insurance
• Paid time off
• Training & development
• 401(k)
• Dental insurance

Full job description:
 
A Sous Chef acts as the second-in-command in the kitchen when the Executive Chef or the Chef de Cuisine is not in the kitchen, managing day-to-day operations and turning the executive culinary vision into reality. The Sous Chef is responsible for all aspects of the kitchen from prep to service and food cost to profitability of the menu. 


Job Responsibilities:

• Responsible for managing a team of line cooks and dishwashers.
• Responsible for preparing food for our guests in a timely fashion.
• Responsible for assisting the chef with daily prep.
• Responsible for the cleanliness of the kitchen and your station.
• Responsible for any other tasks assigned by the chef on duty.

Benefits/Perks:

• We offer medical and dental insurance for full-time employees (30 hours or more per week) after 90 days of employment.
• Paid Time off will be accrued on the first day of employment. For every 40 hours worked, one hour of PTO is accrued. You can accrue up to 40 hours of PTO per year.
• After one year of employment, we offer 401K for all employees.
• Back-of-the-house employees may be eligible for additional bonuses based on volume.