Sous Chef

The role of the Sous Chef is integral to the operational success of the restaurant. Reporting directly to the Executive Chef, the Sous Chef supports leadership in managing a talented team of culinary professionals to produce high-quality, great-tasting dishes consistently. This role demands a deep passion for culinary arts, a thorough knowledge of wine and service, and the ability to uphold strict food safety and sanitation procedures. The Sous Chef is responsible not only for assisting in menu execution but also for contributing to building the restaurant’s top-line sales and increasing guest count through excellent team performance and exemplary guest relations. The position requires hands-on management with a focus on quality control, staff development, and maintaining efficient kitchen operations. This is a salaried position with an annual pay range between $68,000 and $80,000, reflecting the importance of the role within the upscale, high-volume setting. The Sous Chef benefits from a structured career path and plays a crucial role in upholding the high standards and reputation of the establishment, ensuring that every dish meets the restaurant’s rigorous taste and presentation criteria while supporting profitability goals.Show Less