Job Title : Sous Chef Pay: 60k-75k Days : Sunday - Saturday Hours : Varies, including evenings, holidays, and extended hours as needed Position Summary As an Sous Chef, you'll support the Executive Culinary Team in managing daily kitchen operations. Your role includes overseeing production, staff management, recipe development, and supervising off-premise events. Responsibilities Embrace and promote the culinary vision. Participate in menu development and tastings. Lead and oversee prep production for all menu items. Ensure prep meets specifications for success across departments. Support event execution according to standards. Resolve issues promptly with internal teams. Manage kitchen staff: hiring, training, and daily supervision. Monitor and train staff in sanitation procedures. Ensure proper food presentation and portion control. Utilize and manage CaterXpert for event orders. Attend and assist with events as requested. Conduct client tastings and ensure product quality. Maintain and recommend kitchen equipment. Assist with inventory and placing orders as needed. Perform additional tasks as required. Requirements Education & Experience : 5 years in hospitality, preferably in catering or hotel food service. Food Safety Certification. Essential Qualifications Commitment to delivering exceptional culinary experiences. Impeccable service standards and attention to detail. Strong leadership and problem-solving skills in high-pressure environments. Ability to collaborate across departments. Project management skills, with the ability to multitask and meet deadlines. Language Skills Proficiency in English required; Spanish is a plus