Description
The Sous Chef supports the daily operations of the kitchen under the Chef de Cuisine and Executive Chef/Owner, combining hands-on cooking, culinary leadership, team training, operational oversight, and inventory and food-cost accountability. The role requires active participation on the line, mentorship of kitchen staff, adherence to food safety and sanitation standards, and availability during peak business periods. The schedule is based on a 50-hour work week or as needed, with compensation of 55,000 to 65,000.
