Sous Chef - $66000 per YEAR

Our establishment is a prominent culinary venue committed to delivering exceptional dining experiences through innovative cuisine and impeccable service. As a respected restaurant recognized for its culinary excellence, we pride ourselves on maintaining a dynamic kitchen environment that fosters creativity, teamwork, and high standards. We are currently seeking a skilled Sous Chef to join our professional team, bringing their expertise and passion for culinary arts to elevate our kitchen operations. Employment is full-time with an annual salary of $66,000. The Sous Chef role is pivotal in supporting the Executive Chef by managing day-to-day kitchen functions, ensuring food quality, and supervising kitchen staff to maintain smooth operations. This position provides an excellent opportunity for culinary professionals who aim to develop their leadership skills within a fast-paced and high-standard kitchen setting. The Sous Chef will coordinate the activities of cooks and other kitchen personnel involved in preparing and cooking food. The role demands close attention to detail and a deep understanding of cooking methods, portion control, and presentation standards. During busy periods and special events such as banquets, the Sous Chef will take a hands-on approach by cooking and carving meats and preparing key dishes to ensure service runs efficiently and menus meet the expected quality standards. In the absence of the Executive Chef, this individual assumes full responsibility for the kitchen, overseeing meal planning, organizing workflows, and maintaining quality control from preparation through service. This position requires proficiency in food preparation techniques, including accurately identifying the condition of ingredients and monitoring cooking temperatures to achieve optimal results. The Sous Chef also plays a mentoring role by training and instructing cooking personnel on advanced cooking techniques and fine points of culinary execution. By maintaining rigorous adherence to standards and operational procedures, the Sous Chef greatly contributes to the kitchen's overall success and guest satisfaction. Our ideal candidate is an ACF-certified culinary professional with at least two years of supervisory experience in kitchen operations, including prior leadership roles. We encourage applicants who are passionate about culinary arts and eager to advance their careers in a challenging yet rewarding environment to apply. Please upload your resume detailing your culinary experience for consideration.

• acf certification
• culinary arts degree
• apprenticeship and/or aos degree
• minimum 2 years kitchen supervisory experience
• minimum 3 years kitchen operations experience including at least 1 year in a lead cook position and 1 year in a steward position
• ability to follow standardized recipes and preparation methods
• strong communication skills
• ability to manage kitchen staff and handle high-pressure environments