Sous chef,lead line and line cooks

The Sous Chef will support a full-service restaurant serving lunch and dinner, supervising a kitchen team of 11-20 employees. This role will coordinate line operations, execute established recipes, create daily specials, and help ensure consistent food quality, safety, and service throughout each shift.

Responsibilities

• Supervise and support kitchen staff, including lead line and line cooks.
• Coordinate line operations during lunch and dinner service.
• Prepare food and execute established recipes and menu items.
• Create and execute daily specials.
• Manage assigned stations and maintain efficient kitchen workflow.
• Monitor food quality, portioning, presentation, and consistency.
• Manage inventory and support inventory control practices.
• Maintain food safety standards throughout kitchen operations.
• Train staff on preparation methods, recipes, station procedures, and safety practices.
• Coordinate kitchen activities with service needs.

Preferred Qualifications

• 3+ years of experience in culinary operations.
• ServSafe certification.
• Experience with food preparation and menu execution.
• Knowledge of kitchen operations, inventory control, and food safety.
• Team leadership and communication skills.