The Sous Chef is a pivotal role within our kitchen, assisting the Dining Director in managing all aspects of food production and kitchen operations. This role involves overseeing the preparation and presentation of high-quality dishes, supervising and training kitchen staff, and ensuring that all culinary operations run smoothly and efficiently. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to thrive in a dynamic, fast-paced environment. Key Responsibilities: Culinary Excellence: Prepare and oversee the preparation of high-quality, innovative dishes that adhere to cost-effective practices and corporate guidelines. Collaborate with the Executive Chef to develop and update menus based on seasonal ingredients, market trends, and customer feedback. Operational Support: Assist the Executive Chef in planning and executing daily kitchen operations. Assist in all aspects of kitchen management including planning, ordering, inventory control, and food preparation. Cost Management: Contribute to the development and implementation of cost control measures, monitoring expenditures to align with budgetary constraints. Team Supervision: Conduct regular inspections to ensure kitchen cleanliness, organization, and meets sanitation standards while supervising and guiding kitchen staff. Employee Development: Inspire, train, and mentor back-of-house employees to enhance performance and achieve operational objectives. Additional Duties: Perform other related responsibilities as assigned to support the culinary team and operational goals. Qualifications: Education: Bachelor’s Degree in Culinary Arts, Food Service Technology/ Management, or a related field; or Associate’s Degree in Culinary Arts with advanced specialized training. Experience: 3-5 years of progressive culinary experience with a proven track record in various kitchen positions and stations. Skills: Demonstrated ability to think quickly, adapt, and create exceptional dishes under pressure. Proficient in food cost management, product quality assessment, and kitchen operations. Technical Proficiency: Competent in using Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications. Communication: Excellent interpersonal, customer service, and written/verbal communication skills.