Sous Chef

The Sous Chef serves as the second-highest culinary leader at the restaurant level, acting as the direct operational partner to the Executive Chef and primary acting leader in their absence. This full-time, salaried role is responsible for overseeing shift operations, ensuring food quality, managing team development, and maintaining financial accountability for food and labor costs. The position requires open availability, including nights, weekends, and holidays, to drive kitchen performance and uphold company standards.