Join our seasoned culinary team as a Sous Chef / Line Cook, where you will have the opportunity to work with the best seasonal and local ingredients. As a vital part of our dynamic hospitality team, you’re managing daily kitchen activities, ensuring exceptional food quality, and maintaining a vibrant, efficient workspace. You’ll also be the link between vision and execution, and the mentor shaping the next generation of culinary professionals.
This role offers an exciting opportunity to learn and grow with the best culinary team and hospitality focused company in the CSRA. We offer competitive pay both salary and hourly, 5-day work week, and company benefits.
Duties
- Assist in overseeing all kitchen operations, including food preparation, presentation, and service standards.
- Manage inventory control and food production processes to ensure optimal stock levels and minimize waste.
- Strict adherence to food safety regulations and sanitation standards across all kitchen areas.
Requirements
- Previous experience in fine dining environments or from scratch food production preferred.
- Having a great attitude with team members and ability to learn leadership capabilities.
- Skilled in inventory management, food handling, and kitchen organization to ensure efficiency and compliance.
- Proficiency in food preparation techniques, cooking methods, and food service management.
- Knowledge of food safety standards, HACCP protocols, and sanitation practices within the food industry.
Competitive hourly pay and salary based on experience and ability
Performance-based raises
Closed Mondays and most major holidays
Employee discount at all Group Restaurants
Additional benefits after 3 months / 6 months of employment:
Major Medical Insurance offered
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
Experience:
- Line Cook/Chef: 3 years (Required)
Work Location: In person
