Sous Chef | Full Time | Diana Restaurant - Join the Team!

This position is offered by a distinguished culinary establishment known for delivering exceptional dining experiences through innovative and quality-driven kitchen operations. As a leading name in the restaurant and catering industry, the company prides itself on excellence, creativity, and a commitment to maintaining the highest standards in food preparation and customer service. With a dynamic approach to culinary arts, the company caters to various high-volume settings including events, banquets, resorts, stadiums, and restaurants, making it a versatile and vibrant workplace for culinary professionals. The role available is that of a Sous Chef, a pivotal position within the kitchen brigade supporting the Executive or Head Chef in all aspects of menu planning, food preparation, and operational execution. This role encompasses a broad range of responsibilities, from overseeing daily kitchen workflows to mentoring and training kitchen staff, ensuring adherence to food safety protocols, and upholding the quality and consistency of the dishes served. The Sous Chef is instrumental in managing back-of-house operations during service, coordinating schedules, managing prep lines, and ensuring that food production meets the necessary standards for quality, taste, presentation, and timeliness. This position demands a culinary professional who can thrive in fast-paced environments and maintain composure and effectiveness under pressure. Employment for this position is offered under the category of 'Other,' and the role commands an annual salary ranging between $58,000 and $67,000, reflecting the significance of the responsibilities and the experience expected. Full-time employees enjoy an attractive benefits package including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation days, sick leave, and 11 holidays annually. The job posting will remain open until January 9, 2026, offering interested candidates ample opportunity to apply. This role is critical in ensuring that service quality is consistent and exceptional across multiple venues, including events that require scaling and standardization of recipes for volume production. The Sous Chef's duties cover comprehensive kitchen management functions such as inventory control, waste management, scheduling, and staff coordination. They act as the frontline leaders who ensure that the culinary team is well-trained, motivated, and operating within the company's policies and safety regulations. The role also includes stepping in for the Executive Chef when necessary, handling duties such as ordering, scheduling, vendor communications, and participating in tastings. Overall, the Sous Chef role is designed for a motivated and skilled culinary professional with leadership capabilities and a deep knowledge of kitchen operations. This position offers an exciting career opportunity to grow within a reputable company known for its culinary standards and team-oriented environment. The successful candidate will be a key player in maintaining the company’s reputation for outstanding food quality and service excellence, thriving in a role that balances operational management with creative culinary execution.

• High school diploma or equivalent
• 3-5 years culinary experience in a high-volume kitchen
• Prior experience leading kitchen staff preferred
• ServSafe certification or ability to obtain quickly
• Knowledge of HACCP guidelines
• Ability to work flexible schedules including nights, weekends, and holidays
• Physical ability to lift 40-50 lbs and stand for long periods
• Reliable transportation
• Strong communication skills