Restaurant Sous Chef

The Restaurant Sous Chef supports the Executive Chef in leading a high-volume, elevated casual dining kitchen. This role oversees kitchen supervision, food preparation, menu execution, and quality control across dinner, all-day, banquet, and event service, while contributing seasonal specials and developing new menu items alongside the executive chef.

Responsibilities

• Supervise kitchen operations and support the kitchen team under the direction of the Executive Chef.
• Lead food preparation for high-volume restaurant, banquet, and event service.
• Execute established menus and contribute seasonal specials and new menu items.
• Follow recipes and maintain consistency in preparation and presentation.
• Monitor food quality, portioning, presentation, and production standards.
• Maintain sanitation compliance and uphold kitchen cleanliness and safety standards.

Preferred Qualifications

• 2+ years of experience in restaurant kitchen operations.
• Knowledge of culinary techniques and kitchen operations.
• Experience with menu execution.
• Strong time-management skills.
• Effective communication skills.