This is for a new modern mediterranean restaurant opening with an open kitchen and 120+ seats
Sous Chef will work alongside chef to develop the kitchen structure & organization as well as hire and train staff. Must have some experience as a sous, a good attitude and leadership skills.

Responsibilities:

• Supervise and lead the kitchen staff in the absence of the Chef
• Oversee food preparation and ensure adherence to quality standards
• Manage inventory and control food costs
• Collaborate with the kitchen team to maintain a clean and organized workspace
• Train and mentor junior kitchen staff
• Ensure compliance with food safety and sanitation regulations
• Contribute to maintaining a positive and collaborative kitchen environment