Sous Chef — Job Description. Summary. The Sous Chef is the second-in-command in the kitchen, supporting the Executive Chef in daily operations. This role ensures smooth execution of service, leads kitchen staff during the Executive Chef’s absence, and helps maintain quality and consistency. Key Responsibilities. Assist the Executive Chef in food preparation, cooking, plating, and menu development. Supervise line cooks and prep staff. provide trai...
Executive Chef — Job Description. Summary. The Executive Chef oversees all culinary operations, ensuring exceptional food quality, consistency, creativity, and cost efficiency. This role leads kitchen staff, develops menus, upholds safety standards, and drives the restaurant’s overall culinary vision. Key Responsibilities. Lead and manage all kitchen operations including food preparation, production, and plating standards. Develop seasonal menus,...
Summary. The Restaurant Manager oversees daily front-of-house (FOH) operations, ensuring excellent guest experiences, efficient service flow, and strong team performance. This role manages staff, budgeting, customer relations, and operational standards. Key Responsibilities. Lead, train, and supervise FOH staff (servers, hosts, bartenders, support). Maintain high levels of guest satisfaction by resolving issues and ensuring service excellence. Ov...
