Sous Chef

4 years

• Job Description:
• Support the Executive culinary team in all aspects of kitchen operations.
• Assist in menu development, food preparation, and execution, maintaining consistency and quality in all dishes.
• Supervise kitchen staff and coordinate daily tasks to ensure efficient and smooth operation during service.
• Uphold health and safety standards, including food handling and sanitation.
• Collaborate with the culinary team to manage inventory, control costs, and minimize waste.
• Qualifications:
• 4 years of experience in a culinary role, with previous experience as a sous chef.
• Knowledge of restaurant POS systems (Toast), scheduling tools, and inventory management platforms.
• Culinary degree or equivalent training preferred.

Compensation: Salary ($62,500.00 - $72,500.00)

Restaurant Management

Leadership

Front of House Operations

Communication

Team Management

Problem Solving

Customer Service

Financial Management

Reservations Management

Budgeting

Revenue Optimization

P&L Management

Training and Development

Cost Control

Service Standards

Staff Training

Product Knowledge

Scheduling

Upselling techniques

Inventory Management

Collaboration

Relationship Building

Brand Image Maintenance

Guest Relations

Feedback Management

Interpersonal Skills

Knowledge of POS Systems (Toast)

Scheduling Tools

reservation platforms

Read more