Sous Chef – Gran View

The Sous Chef is a key leadership role in our kitchen, responsible for assisting the Executive Chef in all aspects of daily kitchen operations. This includes overseeing food preparation, ensuring the highest quality of food is served, and maintaining cleanliness and organization. The ideal candidate will possess strong leadership skills, a deep understanding of cooking techniques, and the ability to train and mentor kitchen staff. The Sous Chef plays a vital role in menu planning, inventory management, and maintaining kitchen standards.

Hours:
Tuesday – Saturday from 1 pm – 9 pm

Responsibilities include:

• Strong knowledge of cooking techniques and methods.
• Lead and supervise kitchen staff, ensuring adherence to sanitation standards.
• Assist with menu planning and inventory control.
• Maintain high-quality food standards and perform quality checks.
• Train and mentor kitchen staff.
• 3+ years of experience in a culinary role preferred.

Qualifications:

• Strong background in inventory management and food service
• Proficient in food preparation, kitchen management, and catering
• Experience in supervising and leading teams
• Banquet and fine dining experience preferred
• Ability to handle inventory control and maintain high food service standards