Description
The Sous Chef will help launch a new restaurant from the ground up, overseeing kitchen and culinary operations, food preparation, cooking, plating, quality and safety standards, catering, inventory, equipment, and staff training. The role reports to the Executive Sous Chef, requires hands-on culinary leadership, and is full-time and in-person with day, evening, and weekend availability. Starting compensation is $60,000 annually plus bonus, with health and dental insurance, an employee discount, and paid time off.
