Lead Line Cook/Sous Chef

Job Overview

We are on the lookout for a passionate and experienced Lead Line Cook or Sous Chef to elevate our culinary team. In this role, you'll be at the forefront of food preparation, kitchen management, and team leadership, ensuring that every dish served meets our high standards of quality and presentation. Your expertise will help create a vibrant, efficient kitchen environment where creativity and teamwork thrive. If you love fine dining, have a knack for supervising culinary operations, and enjoy mentoring others, this is the perfect opportunity to showcase your skills and grow within a dynamic hospitality setting.

Responsibilities

• Lead food production efforts by preparing and cooking menu items with precision, ensuring consistency and excellence in every plate.
• Oversee daily kitchen operations, including supervising staff during shifts, managing food safety sanitizing procedures, and maintaining a clean, organized workspace.
• Assist in menu planning and contribute ideas to enhance culinary offerings while controlling costs and managing inventory effectively.
• Supervise food handling practices to ensure compliance with health regulations and safety standards across all kitchen activities.
• Manage inventory control by monitoring stock levels, ordering supplies as needed, and minimizing waste through efficient food management.
• Support catering events and banquet services by coordinating food preparation and presentation to meet event specifications.
• Mentor team members by providing guidance on cooking techniques, food safety protocols, and customer service standards to foster a collaborative kitchen environment.

Experience

• Proven experience in fine dining environments with a strong background in food preparation, catering, or restaurant management.
• Supervising experience in a culinary setting is essential; previous leadership roles as a sous chef or lead line cook are highly valued.
• Familiarity with dietary department procedures, food safety sanitizing procedures, and inventory management practices.
• Extensive knowledge of culinary techniques including cooking methods, menu planning, and food handling best practices.
• Experience managing teams within fast-paced kitchens while maintaining high standards of hospitality and service quality.
• Background in banquet or catering services adds valuable insight into large-scale food production and event coordination.

Join us as a Lead Line Cook/Sous Chef where your culinary expertise will inspire our team to deliver exceptional dining experiences while advancing your career in a lively, supportive environment!

Pay: $18.00 - $25.00 per hour

Work Location: In person

Salary : $18 - $25