Description
The Sous Chef will oversee kitchen operations, support and assign work to the culinary team, work all stations including expo, assist with ordering, inventory, scheduling, menu rollouts, and labor-cost management, and help manage hiring and training. The role requires at least three years of hospitality experience, including proven experience as a Lead Line Cook, Sous Chef, or equivalent kitchen leader in a finer-dining restaurant. Compensation is $50,000 to $65,000 annually, with health, dental, vision, paid time off, a 401(k) employer match, and other benefits.
