Role OverviewSupport the Executive Chef in leading daily kitchen operations while ensuring consistent food quality, safety, sanitation, and associate development. The Sous Chef is a hands-on leader responsible for executing service, maintaining standards, and fostering a respectful, collaborative kitchen environment.
What You Will Do
Showcase an inherent desire to take care of others. Act as a visible leader on the line, supporting prep and service execution with precision and care. Assist in training, coaching, and developing culinary associates through hands-on leadership and real-time feedback.
Why It Might Be a Fit
We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do.
Requirements
- High school diploma or equivalent required; culinary degree preferred.
- ServSafe (or other food safety) Manager certification required.
- Minimum 2 years of progressive kitchen leadership experience (e.g., Lead Line Cook, Sous Chef).
- Must meet state and federal requirements for food handling.
Benefits
- Competitive salary: USD $61,000.00 - USD $66,000.00 /Yr.
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