Sous Chef

Responsibilities

• Provide leadership to kitchen staff and manage daily kitchen operations
• Assist the Executive Chef in menu creation, recipe development, and cost management
• Supervise Line Cooks and the Dish Team, assigning production duties and conducting line checks
• Manage food ordering, inventory, and product utilization to optimize costs
• Ensure strict adherence to sanitation, safety, and Department of Health standards
• Maintain high quality standards for food consistency and presentation
• Collaborate with management to drive sales and develop business growth plans

Requirements

• Current SERVsafe (or equivalent) certification
• 2-4 years of high-volume kitchen management experience
• Proficient computer and POS system skills
• Ability to lift up to 40 pounds and stand for extended periods
• Flexibility to work days, nights, weekends, and holidays
• Strong communication, problem-solving, and leadership abilities

Benefits

• BCBS Medical, Dental, and EyeMed Vision
• Company-paid Short-term Disability, Life, and AD&D Insurance
• Paid Time Off and Paid Sick Leave
• 401K with company match
• Monthly Food & Beverage allowance and discount
• Commuter benefits and Employee Assistance Program

About the Company

DineAmic Hospitality is a premier hospitality group dedicated to delivering exceptional dining experiences through teamwork, enthusiasm, and superior service.