The Sous Chef role supports daily kitchen operations, assisting the Executive Chef in managing food quality, presentation, and safety standards.
With at least 3 years of culinary management experience, the ideal candidate leads, trains, and motivates the culinary team to deliver exceptional dishes and guest experiences.
Responsibilities include overseeing food prep, supporting menu development, inventory control, and maintaining a positive, professional work environment.
Requirements involve strong leadership, communication skills, flexibility to work varied shifts, and a passion for hospitality.
Benefits include a family-focused culture, growth opportunities, competitive pay, health insurance, paid time off, and a 401k plan.