Sous Chef

The Sous Chef will assist the Executive Chef in overseeing daily kitchen operations, menu development, food quality, and team leadership in order to maintain and grow the company's culinary standards and kitchen culture.

Key Responsibilities

• Supervise and mentor line cooks and kitchen staff
• Collaborates in menu creation, recipe development and food cost management
• Maintain food quality, safety and sanitation standards
• Train and establish new kitchen employees.
• Assist Executive Chef in managing prep schedules, ordering and inventory.
• Uphold company's culinary brand and culture.

Preferences

• 3+ years of progressive culinary experience, with at least 1 year in a supervisory role
• Experience in a high-volume restaurant or brewery/food & beverage operation
• Strong leadership and communication skills
• Culinary degree or equivalent experience preferred
• Passion for craft food and beverage culture.

Are you someone who can lead a team with culinary precision and efficiency while also collaborating and carrying-out Chef's direction? If you think this role is for you, let's talk. 

Feel free to answer a few questions when you apply. They are all optional, but will give us a better idea on why you're a good fit.