Job Description
Job Description Job Description
The Line Chef/Sous Chef is responsible for supporting kitchen operations in a small team environment, focusing on regional and specialty cuisine. This role involves food preparation, maintaining kitchen quality standards, occasionally supervising a team of 1-5 staff, and coordinating orders under the direction of the Head Chef. The position requires weekends and Wednesday shifts to ensure consistent kitchen coverage.
Responsibilities
- Prepare food items following established recipes and quality standards
- Work the line for the grill and the fryer
- Supervise kitchen staff and manage workflow in a small team
- Maintain quality control to ensure food consistency and presentation
- Coordinate orders to streamline kitchen operations
- Perform line work including fryer and grill stations
- Work weekends and Wednesdays as required
Required Qualifications
- Willingness to train candidates with entry-level culinary skills
Preferred Qualifications
- Knowledge of culinary techniques
- Understanding of food safety standards
