Sous Chef

The Sous Chef works closely with the Executive Chef and Chef de Cuisine to oversee daily kitchen operations, including production, quality control, team development, scheduling, and inventory management. This hands-on leadership role is responsible for developing team members, maintaining operational excellence, and ensuring the kitchen operates efficiently while upholding the restaurant's standards of quality and craftsmanship. The position involves leading kitchen staff, managing labor and food costs, and participating in menu development and hiring initiatives.