Local Family-Owned Restaurant who just celebrated 10 years in service seeking Sous chef to add to our team. 2000 sq. ft patio, large bar & restaurant service, closed by 10pm — No late nights!

Part or Full Time

Saturday, Sunday, and Monday availability required.

We are open for Dinner Monday-Friday, and Brunch & Dinner Saturday & Sunday.

Responsibilities:

Act as leader of kitchen under head chef, and when head chef isn’t present.

Monitoring and overseeing daily staff duties and cleaning including kitchen, dish, coolers and dry storage area.

Oversee and manage all kitchen stations assisting or filling in on stations and/or expediting as needed.

Maintain consistency in recipe execution, size & portion control, and presentation of dishes as they exit the line.

Ensuring communication among staff, both within the kitchen and to the front-of-house staff. (Versed in Spanish & English highly preferred)

Taking inventory and relaying to Head chef for ordering, or ordering when necessary.

Checking in orders and confirming orders are correct and to standard, and stocking in the appropriate locations for the week.

Work with management to ensure smooth service including any staffing issues, ticket times, inventory issues etc.

Work with Owner/Executive Chef & Head Chef for any private events & catering needs as required.

Qualifications:

Minimum 2 years in a leadership kitchen position in a full service restaurant - Catering experience is a bonus

Flexible schedule, ability to work nights & weekends and holidays as needed.

Food Handler Certification

Capable of comprehending and adhering to recipes and guidelines, ensuring compliance with health department regulations, upholding food quality.

Compensation

Salary or Hourly (Depending on Part or Full time Hours)

PTO (Paid time off)

401K with employer match

Shift food & beverage provided, dining discounts on off-days.

Potential for Bonuses & Additional hours at sister Event Venue