Sous Chef / Line Cook

Responsibilities: Oversee food preparation and cooking processes to ensure quality and consistency. Assist in menu planning and development, incorporating seasonal ingredients and culinary trends. Manage inventory control, including ordering supplies and maintaining stock levels. Supervise kitchen staff, providing training and guidance to ensure adherence to food safety standards. Collaborate with the Head Chef to implement new recipes and improve existing ones. Ensure compliance with health regulations and maintain a clean, organized kitchen environment. Participate in catering events, managing food service operations as needed. Handle special dietary requests while maintaining high standards of food presentation.

Requirements: Proven experience in a culinary role, preferably as a Sous Chef or Line Cook in fine dining or catering environments. Strong leadership skills with experience in team management and shift supervision. Knowledge of food safety regulations and best practices for food handling. Excellent cooking skills with proficiency in various cooking techniques. Experience with menu planning, inventory management, and kitchen management. Ability to work efficiently under pressure while maintaining attention to detail. Strong communication skills and a passion for providing exceptional hospitality. Culinary degree or equivalent experience is preferred. Join us in creating memorable dining experiences by bringing your culinary expertise to our team!

Job Type: Full-time Benefits: Food provided Experience: Italian cuisine: 2 years (Required)

Language: English (Required) Shift availability: Day Shift (Required)

Work Location: In person