Job Description

The Demi-Sous Chef assists the Head Chef and Sous Chef with the daily supervision of all kitchen and stewarding staff. This position supports the Chefs de Partie during service and provides direction to commis cooks during preparation periods.
Proficiency in kitchen preparation, hot-line service, station setup, breakdown, and closing procedures is expected. A thorough understanding of the menu, recipes, ingredients, allergens, and quality standards is required to ensure consistent day-to-day operations.
The Demi-Sous Chef will also receive training in introductory kitchen-management responsibilities, including:

Inventory management
Product ordering
Supplier communication and relationship management
Receiving and inspecting deliveries
Cleaning schedules
Equipment maintenance requests
Prep-list development and delegation
Food-quality and sanitation oversight

Previous experience with every management responsibility is not required, as consistent training and supervision will be provided. However, the successful candidate should demonstrate leadership potential, accountability, organization, and a willingness to learn.

Additional Responsibilities

Support the Sous Chef and Head Chef in supervising kitchen operations, ensuring smooth workflow during all shifts
Assist in menu planning, food preparation, and presentation to meet high standards of quality and consistency
Supervise and motivate kitchen staff, providing guidance on food handling, cooking techniques, and safety protocols

Join us as a Demi Sous Chef where your culinary talents will shine! Be part of a passionate team dedicated to delivering memorable dining experiences through exceptional food quality, innovative presentation, and outstanding service. We value energetic professionals eager to grow their careers in a fast-paced, supportive environment committed to excellence.

Benefits:

Flexible schedule
Food provided
Paid time off
Referral program

Work Location: In person

Lost & Found Restaurant

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