Sous Chef

Minimum 5 years of experience in a professional kitchen, with at least 2 year in a supervisory or Sous Chef role

Culinary degree or equivalent experience strongly preferred

Strong understanding of kitchen operations, food safety, and sanitation standards

Excellent leadership and communication skills

Ability to thrive in a fast-paced, high-pressure environment

Attention to detail with a passion for food quality and presentation

Flexibility to work evenings, weekends, and holidays as needed

Knowledge of inventory management and food cost control is a plus