- Competitive wages based on experience
- Tips
- Free meals
- Primarily daytime hours, Monday to Friday, with occasional Saturdays.
Overview
The Sous Chef supports the kitchen’s daily operations through hands-on food preparation and cooking, helping maintain an organized, safe, and welcoming food service. This role combines practical kitchen work with team coordination and leadership, contributing to a smooth experience for guests and colleagues.
Responsibilities
- Prepare ingredients and cook dishes consistently, following food safety and food handling practices.
- Coordinate kitchen tasks, support team management, and supervise colleagues during service.
- Work with the wider hospitality team to keep food service organized and respond to changing needs.
- Your impact:
Reliable preparation and clear coordination help colleagues deliver timely, enjoyable service.
Qualifications
Required: Practical cooking, food preparation, food handling, and food safety capabilities, with leadership and team coordination skills to support kitchen operations and service. Preferred: 3-5 years experience. Supervising experience and experience in food service, restaurants, kitchens, restaurant management, the food industry, or hospitality.