Is contributing to a great dining experience important to you? Are you someone who takes pride in your work? Is back of house where your skills shine? Knowing we eat first with our eyes; plate presentation helps define the dining experience; tasty food completes the deal. If this speaks to you, then join our team and start making a difference today! The Sous Chef is responsible for the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel.

The Responsibilities For This Role Include:

• Hires and trains Line Cooks and Dishwashers, under general direction of the Director of F&B.
• Places food and supply orders.
• Completes and documents safety audits and monthly in-service trainings.
• Ensures correct plate presentation prior to dishes leaving the kitchen.
• Oversees kitchen labor and food cost; monitors budget.
• Prepares high quality food.

• Competitive hourly wage ($20.50-$23.50).
• No late nights - kitchen closes approximately 8pm.

• Experience in hiring and training kitchen staff.
• Strong leadership and direction skills.
• Knowledge of food ordering and inventory management.
• Ability to ensure food safety and proper plate presentation.
• Experience in managing kitchen labor and food costs.