Sous Chef

Responsibilities

• Provide supportive leadership to kitchen staff and supervise Line Cooks and the Dish Team
• Manage daily kitchen operations, including food production, quality control, and presentation
• Assist the Executive Chef in menu creation, recipe development, and maintaining recipe books
• Oversee inventory management, food ordering, and product utilization to optimize costs
• Ensure strict adherence to sanitation, safety, and Department of Health standards
• Assist in hiring, training, and developing kitchen staff to build a culture of teamwork
• Coordinate with the General Manager and Executive Chef to drive sales and manage departmental budgets

Requirements

• Minimum 2 years of high-volume kitchen management experience
• Current SERVsafe (or equivalent) certification
• Proficient computer and basic math skills, including ability to operate a POS system
• Ability to lift up to 40 pounds and stand/walk for extended periods
• Flexibility to work a variety of shifts, including days, nights, weekends, and holidays
• Proven ability to problem-solve and handle stress in a fast-paced environment

Benefits

• BCBS Medical, Dental, and EyeMed Vision
• 401K with company match
• Paid Time Off, Paid Sick Leave, and Paid Holidays
• Company-paid Short-term Disability, Life, and AD&D Insurance
• Flexible Spending Account and Employee Assistance Program
• Commuter Benefits
• Monthly Food & Beverage Allowance and Discount

About the Company

DineAmic Hospitality is a premier hospitality group dedicated to excellence in service and culinary innovation. We strive to build a culture of teamwork, enthusiasm, and superior service across all our locations.