Sous Chef

Responsibilities

• Manage all kitchen operations to meet and exceed the expectations of the Executive Chef
• Supervise Line Cooks and the Dish Team, assigning production duties and conducting pre-shift line checks
• Assist the Executive Chef in creating and maintaining menus, recipes, and product specifications
• Purchase and order food products and supplies, completing daily product orders
• Maintain kitchen organization and hygiene in accordance with Department of Health standards
• Identify, train, and develop kitchen staff to foster a culture of teamwork and professional growth
• Monitor inventory and equipment needs, communicating repair and maintenance requirements to management
• Assist in managing departmental budgets by optimizing labor and product costs

Requirements

• Current SERVsafe (or equivalent) certification
• Minimum 2 years of high-volume kitchen management experience
• Proficient computer and basic math skills, including ability to operate a POS system
• Ability to lift, carry, push, or place objects weighing up to 40 pounds without assistance
• Flexibility to work a variety of shifts, including days, nights, weekends, and holidays
• Ability to stand or walk for extended periods and perform tasks requiring repetitive motion

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 delivering exceptional dining experiences. We pride ourselves on building a culture of teamwork, enthusiasm, and superior service across our diverse portfolio of restaurants.