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Sous Chef
Responsibilities:
- Support the Head Chef in daily kitchen operations. Step in and run the kitchen in their absence.
- Work every station — grill, fry, prep, plating.
- Manage prep lists, par levels, and mise en place for each shift.
- Supervise line cooks during service and hold them to plating and quality standards.
- Maintain consistency on core items: charcoal-grilled lamb/chicken plates, mercimek soup, egg dishes, wraps, rice.
- Help fulfill catering orders on time and to spec.
- Keep the kitchen clean, organized, and compliant with health standards.
- Contribute to menu development by testing new dishes, providing feedback on recipes, and helping evaluate what works on the line.
Benefits:
- Competitive Salary and potential bonus
- Paid time off and sick days
- Opportunity for advancement and growth
- Solid culture and work environment
- Chance to develop others
Requirements:
- 3+ years in a professional kitchen, 1+ year in a supervisory role.
- Comfortable running a charcoal grill and managing high-volume dinner rushes.
- Mediterranean experience preferred.
- Must be available to work nights and weekends
JOB ID: 174643
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Michael Steffke