Sous Chef (up to $3,500 + PB | Western Casual Dining)

Responsibilities

• Support the Head Chef in overseeing daily kitchen operations, ensuring smooth workflow and consistent food quality.

• Supervise and guide kitchen team members, maintaining discipline, productivity, and high culinary standards.

• Lead food preparation and presentation to ensure dishes meet quality, taste, and plating expectations.

• Monitor food costs, stock levels, and inventory control to support profitability and minimize wastage.

• Assist in menu planning, recipe development, and pricing in collaboration with management.

• Conduct on-the-job training and foster a positive, professional working environment within the kitchen team.

Requirements

• 2–3 years of experience in a Sous Chef or similar supervisory kitchen role.

• Strong knowledge of Western cuisine and contemporary food presentation.

• Experience in menu development, cost control, and kitchen inventory management.

• Confident leading a diverse kitchen team in a fast-paced environment.