Sous Chef

Sous Chef:

Second in command, will be responsible daily production, working alongside the Executive Chef and others.

Core Responsibilities:

Kitchen Leadership: This role requires a leader who is willing to execute dishes and be able to teach them to others in a fast-paced environment, maintaining consistency and high standards.

Administrative oversight: You will handle inventory, labor costs, and health code compliance while Executive Chef focuses on broader business strategies.

Operational Impact: In our Gastropub, the atmosphere is open-kitchen and you must maintain a professional, calm demeanor under pressure. You serve as the vital bridge between back-of-house and front-of-house servers to ensure seamless service.

We are a small, full-service restaurant, with a casual atmosphere and an upscale dining experience.