Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $65,000.00
Work Schedule
Standard Hours
Benefits
Salary $65,000 annually
Job Description
Our establishment is a renowned culinary venue dedicated to delivering exceptional dining experiences through a commitment to quality, innovation, and service excellence. With a focus on gastronomic creativity and operational efficiency, we pride ourselves on maintaining an engaging and dynamic kitchen environment that fosters professional growth and culinary artistry. Our team is passionate about crafting memorable meals that delight our guests and uphold the highest standards of cuisine and hospitality. As a leader in the hospitality industry, we value skill development, teamwork, and an unwavering dedication to culinary excellence. We offer a collaborative atmosphere where culinary professionals are empowered to develop their craft and contribute meaningfully to our collective success. As part of our commitment to attracting top talent, we offer competitive compensation and opportunities for career advancement within our vibrant and growing organization.
The role of Sous Chef is central to our kitchen's success, serving as a key leader who coordinates the activities of cooks and kitchen staff involved in meal preparation and cooking. The Sous Chef is responsible for overseeing cooking processes, ensuring consistency and quality in food preparation, portioning, and presentation according to established standards. This role demands a hands-on leader capable of guiding the culinary team, maintaining kitchen operations in the absence of the Executive Chef, and stepping in during high-demand periods to prepare dishes and manage kitchen workflow seamlessly. The Sous Chef must possess a keen eye for detail to monitor food conditions and cooking temperatures, ensuring compliance with food safety and quality standards. In addition, the candidate needs to have the ability to 'prep' food items using standardized culinary methods, thereby contributing directly to the kitchen output during peak hours and special functions such as banquets and social events. This full-time position offers a competitive annual salary of $65,000 and is ideal for a culinary professional seeking a supervisory role that combines leadership with direct culinary involvement. Candidates are required to upload their resume showcasing relevant culinary experience. This is an excellent opportunity for a motivated and skilled culinary professional to join a dynamic team and advance their career within a supportive and high-energy kitchen environment.
The role of Sous Chef is central to our kitchen's success, serving as a key leader who coordinates the activities of cooks and kitchen staff involved in meal preparation and cooking. The Sous Chef is responsible for overseeing cooking processes, ensuring consistency and quality in food preparation, portioning, and presentation according to established standards. This role demands a hands-on leader capable of guiding the culinary team, maintaining kitchen operations in the absence of the Executive Chef, and stepping in during high-demand periods to prepare dishes and manage kitchen workflow seamlessly. The Sous Chef must possess a keen eye for detail to monitor food conditions and cooking temperatures, ensuring compliance with food safety and quality standards. In addition, the candidate needs to have the ability to 'prep' food items using standardized culinary methods, thereby contributing directly to the kitchen output during peak hours and special functions such as banquets and social events. This full-time position offers a competitive annual salary of $65,000 and is ideal for a culinary professional seeking a supervisory role that combines leadership with direct culinary involvement. Candidates are required to upload their resume showcasing relevant culinary experience. This is an excellent opportunity for a motivated and skilled culinary professional to join a dynamic team and advance their career within a supportive and high-energy kitchen environment.
Job Requirements
- ACF certification, Culinary Arts degree, apprenticeship and/or AOS degree
- Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position
- Or an equivalent level of education and experience
Job Qualifications
- ACF certification, Culinary Arts degree, apprenticeship and/or AOS degree
- Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position
- Or an equivalent level of education and experience
Job Duties
- Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed
- Give instructions to cooking personnel on fine points of cooking
- Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions
- Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals
- Must be able to 'prep' food products, using standardized food preparation techniques
- Must be able to visibly recognize 'condition' of food, and cooking temperatures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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