Sous Chef/Line Cook

Job Overview

We are seeking a dynamic and passionate Sous Chef/Line Cook to join our vibrant culinary team! In this energetic role, you will be instrumental in delivering exceptional dining experiences by preparing high-quality dishes, supervising kitchen operations, and maintaining the highest standards of food safety and sanitation. Your leadership and culinary expertise will help create a lively, efficient, and welcoming environment for both guests and team members. This paid position offers an exciting opportunity to showcase your culinary talents while contributing to a thriving hospitality setting.

Duties

• Prepare and cook a variety of menu items with precision, creativity, and consistency, ensuring all dishes meet quality standards.
• Supervise kitchen staff during shifts, providing guidance, training, and support to foster teamwork and efficiency.
• Manage food production processes, including inventory control, food handling, and ensuring proper food safety sanitizing procedures are followed at all times.
• Assist in menu planning and contribute ideas for new dishes that align with the restaurant’s culinary vision.
• Oversee food service operations during busy periods, ensuring timely delivery of orders and excellent customer service.
• Maintain accurate inventory management to minimize waste and control food costs effectively.
• Ensure compliance with all health regulations, including proper food safety practices and sanitation protocols.
• Coordinate catering events or banquet services as needed, ensuring seamless execution from setup to service.
• Lead by example in kitchen management, shift management, and fostering a positive team environment that emphasizes hospitality and leadership.

Skills

• Proven experience in fine dining environments with strong culinary skills in food preparation and cooking techniques.
• Demonstrated supervising experience with the ability to manage teams effectively in fast-paced settings.
• Extensive knowledge of food safety sanitizing procedures, dietary department standards, and catering operations.
• Strong background in food production, menu planning, inventory management, and cost control measures.
• Experience in restaurant management or food service management roles within the food industry.
• Skilled in managing kitchen operations including shift management, inventory control, and food handling practices.
• Excellent leadership qualities with the ability to motivate team members while maintaining high standards of hospitality.
• Familiarity with banquet experience, catering events, and large-scale food service operations is highly desirable.
• Ability to thrive under pressure while maintaining attention to detail in cooking and service quality.

Join us as a vital part of our culinary team where your expertise will shine! Bring your passion for food industry excellence to a role that values leadership, innovation, and dedication to exceptional guest experiences!

Pay: $18.00 - $22.00 per hour

Benefits:

• Flexible schedule
• Paid time off
• Referral program

Work Location: In person

Salary : $18 - $22