Overview The Line Cook/Sous Chef prepares and cooks food while supporting smooth, safe kitchen operations. This hands-on role combines food preparation and service with day-to-day team coordination, helping deliver consistent meals and a welcoming hospitality experience.
Responsibilities
- Prepare ingredients and cook dishes according to established recipes, presentation standards, and service needs.
- Follow food-handling and food-safety practices, maintain a clean, organized work area, and monitor kitchen supplies.
- Coordinate kitchen tasks, guide team members during service, and communicate clearly with front- and back-of-house colleagues.
- Support restaurant operations by assisting with service needs, including serving or bartending when appropriate to the shift.
- Your impact:
Consistent preparation and clear teamwork help colleagues deliver timely, dependable service to guests.
Requirements Required: Practical cooking, food preparation, protected food handling, organization, and communication skills to support kitchen duties and coordinate effectively with a team. Preferred: Supervising experience, team management, leadership, and experience in food service, restaurant management, restaurants, kitchens, the food industry, or hospitality; serving or bartending experience is also helpful.