Sous Chef

Be the culinary backbone of our kitchen, working closely with the Culinary Director to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.Pay range: $65,000/year - $70,000/year