Department: Limelight Reports to: Executive Chef Status: Exempt 1.  Job Purpose/Objective: Starting salary at $60,000 - $70,000 The Restaurant/Catering Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations, ensuring the highest standards of food quality, presentation, and service for both restaurant and catering events. This role requires a creative culinary professional with strong leadership skills to oversee kitchen staff, maintain inventory, and ensure a safe and efficient kitchen environment. Key Responsibilities -Assist in Menu Development: Collaborate with the Executive Chef in creating and updating menus for the restaurant and catering services, incorporating seasonal and locally sourced ingredients. - Food Preparation and Cooking: Prepare and cook high-quality dishes, ensuring consistency in taste and presentation. - Supervision and Training: Oversee kitchen staff, providing training and guidance to ensure efficient kitchen operations and adherence to recipes and standards. - Quality Control: Monitor food quality and presentation, ensuring all dishes meet the established standards before serving. - Inventory Management: Assist in ordering, receiving, and managing inventory of food and kitchen supplies, minimizing waste and ensuring cost-effective operations. - Health and Safety Compliance: Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations and proper food handling practices. - Event Coordination: Assist in planning and executing catering events, ensuring timely and efficient service. - Collaboration: Work closely with front-of-house staff to ensure seamless service and guest satisfaction. - Cost Control: Assist in monitoring food costs and optimizing kitchen efficiency to meet financial targets. - Problem Solving: Address any kitchen-related issues promptly, maintaining a positive and productive work environment. Qualifications - Education: Culinary degree or equivalent experience. - Experience: Minimum of 3-5 years of experience in a professional kitchen, preferably in both restaurant and catering settings. - Skills: - Strong culinary skills with a creative approach to menu development. - Excellent leadership and team management abilities. - Effective communication and interpersonal skills. - Knowledge of inventory management and cost control. - Proficiency in health and safety regulations and food handling practices. - Personal Attributes: - Passion for culinary arts and commitment to quality. - Ability to work under pressure in a fast-paced environment. - Strong organizational and multitasking skills. - Flexibility to work evenings, weekends, and holidays as needed. Physical Requirements - Ability to stand for extended periods. - Ability to lift up to 50 pounds. - Ability to work in a hot and fast-paced kitchen environment. Benefits - Competitive salary - Health, dental, and vision insurance - Paid time off - Employee discounts - Professional development opportunities The information on this description has been designed to indicate the general nature and level of work performed by an employee in this classification.  It is not to be interpreted as a comprehensive inventory, or all duties, responsibilities, and qualifications of employees assigned to this job.  Management has the right to add to, revise, or delete information in this description.  Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.