Responsibilites include:

• Food preparation and assistance to Chef and Sous Chef
• Responsibility for maintenance and food safety of assigned station.

The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation.

Key Responsibilities:

• Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team

• Food Preparation & Quality Control: Ensure all dishes are prepared consistently, with excellent taste and presentation

• Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards

• Inventory & Ordering: Monitor inventory, place orders, manage food costs, and minimize waste

• Health & Safety Compliance: Maintain strict adherence to all food safety, sanitation, and hygiene protocols

• Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes

• Line Cooking & Expedite Service: Step in as needed during busy service periods, including cooking on the line or expediting

• Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment

What We’re Looking For:

• Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen

• Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment

• Proven leadership ability with excellent communication and team management skills

• Strong time management and the ability to work efficiently in a high-pressure environment

• Creativity and passion for food innovation and menu development

• Keen attention to detail, especially regarding quality, consistency, and plating

• Food Safety Certification (ServSafe or equivalent preferred)

Responsibilites include:

• General duties consistent with assisting bartenders needs
• Bar stocking
• Maintenance of bar and bar area
• General bar prep

General responsibilities inlclude:

• Customer interactions
• Food and beverage service
• Mixing and pouring drinks
• General bar preparation and maintenance.

Responsibilites include:

• Cleaning and stocking of all food and drink service ware
• General maintenance of dish area and kitchen

Responsibilities for this position include:

• Greet and seat customers
• Oversight of reservations and table turn times
• General restaurant maintenance.
• Setting and clearing tables
• Restaurant opening and closing duties

Responsibilities include:

• Customer interaction
• Taking orders and closing checks
• Food and drink service
• General table and restaurant maintenance
• Restaurant opening and closing duties