Key Responsibilities:

- Assist the Head Chef and Executive Chef in planning and directing food preparation and culinary activities.

- Oversee kitchen staff and ensure they adhere to food safety and hygiene standards.

- Collaborate with the Head Chef to develop new menu items and seasonal offerings.

- Monitor inventory levels and assist in ordering and purchasing ingredients.

- Ensure consistent quality and presentation of dishes.

- Train and mentor junior kitchen staff, fostering a positive and productive work environment.

- Manage kitchen operations in the absence of the Head Chef.

- Assist in maintaining kitchen equipment and ensuring it is in good working order.

- Participate in menu tastings and contribute creative ideas for menu development.

- Handle any kitchen-related issues promptly and efficiently.

Qualifications:

- Proven experience as a Sous Chef or in a similar role in a high-volume kitchen.

- Culinary degree or equivalent experience preferred.

- Strong knowledge of cooking techniques, ingredients, and kitchen equipment.

- Excellent leadership and communication skills.

- Ability to work in a fast-paced environment and handle pressure with grace.

- Strong organizational skills and attention to detail.

- Passion for culinary arts and a commitment to continuous learning and improvement.

- Flexibility to work evenings, weekends, and holidays as needed.

- Spanish Speaker a plus