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

• 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)

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

• 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)

Responsibilities include:

• Customer interaction
• Taking orders and closing checks
• Food and drink service
• General table and restaurant maintenance
• Restaurant opening and closing duties
• Able to work in fast paced environment 

Pay and Availability

• Hourly + tips
• Must be able to work nights, weekends & Sundays are a must
• Full time or part time availability
• Must have 3+ years fast-paced environment 
• Seafood knowledge preferred but not required 

Responsibilites include:

• General customer interactions 
• Cleaning and resetting tables and bar
• Assisting service needs as they arise
• General restaurant maintenance and upkeep
• Able to lift 10lbs+

Pay and Availability

• Hourly wage +tips 
• 10-15 hours per week
• Must be able to work Weekends and Holidays

Responsibilities for this position include:

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

Pay and Availability

• Hourly +tips
• Must be able to work weekends
• Great for college student or anyone who would like to advance into server or bartender position.