Sous Chef

The Sous Chef serves as the hands-on production leader for the CHEFS kitchen, overseeing daily meal production, inventory management, and catering operations while ensuring strict adherence to food safety and quality standards. This fully onsite, client-facing role requires direct service delivery and active supervision of both production staff and students in a teaching environment. The position involves managing kitchen operations, maintaining equipment, and collaborating with leadership to execute seasonal menus and private events.