Souf chef, kitchen manager

The Sous Chef is the Executive Chef's right hand and is responsible for leading the kitchen team, maintaining food quality, ensuring consistency, and overseeing daily kitchen operations. This role requires strong leadership, organization, and a passion for creating exceptional dining experiences. Responsibilities: Assist the Executive Chef in all kitchen operations. Lead and supervise line cooks and prep staff. Ensure every dish is prepared consistently to recipe and presentation standards. Maintain food safety and sanitation standards (ServSafe knowledge preferred). Monitor food quality, portion control, and waste reduction. Assist with inventory, ordering, and receiving deliveries. Train and mentor kitchen staff. Step in to run the kitchen in the Executive Chef's absence. Maintain a clean, organized, and efficient kitchen. Work collaboratively with the front-of-house team to ensure excellent guest experiences. Qualifications: 3 years of kitchen leadership experience. Strong knowledge of food preparation and cooking techniques. Ability to thrive in a fast-paced environment. Excellent communication and leadership skills. Flexible schedule, including nights, weekends, and holidays.