Dining On The Edge
Dining On The Edge is hiring a full‑time Sous Chef to support the Executive Chef in delivering exceptional dining experiences. The ideal candidate is passionate about high‑quality cuisine, thrives in a fast‑paced kitchen, and is ready to mentor staff and ensure top standards.
Responsibilities
Support the Executive Chef in daily kitchen operations including food preparation, menu planning, and maintaining quality kitchen standards.
Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co‑workers and vendors.
Maintain awareness of all state and federal sanitation procedures and industry food‑safety practices.
Be fully trained and capable in all back‑of‑house roles, and ready to step onto the line whenever needed; early on a significant portion of this position will involve hands‑on line cooking.
Train and support kitchen staff, ensuring full compliance with food‑safety regulations and maintaining a clean, organized, and sanitary work environment.
Prepare and execute high‑quality dishes with consistent flavor, texture, and presentation.
Supervise assigned stations during service to maintain efficient and seamless kitchen operations.
Contribute to the preparation of entrees, sauces, and specialty items, guaranteeing that all food meets the restaurant’s quality and presentation standards.
Track and manage inventory, place orders as needed, and monitor food costs to support effective budget control and profitability.
Partner with the Executive Chef to develop new dishes and specials, integrating seasonal ingredients and responding to guest trends and preferences.
Verify the quality and presentation of all plates before they leave the kitchen, ensuring each dish upholds the restaurant’s culinary standards.
Lead daily and periodic deep‑cleaning efforts to maintain a safe, sanitary, and well‑organized kitchen at all times.
Minimum Qualifications
2+ years of professional kitchen experience.
At least 1 year of experience supervising or leading others in a professional setting.
Ability to effectively lead and motivate kitchen staff, promoting a positive and productive work environment.
Strong knowledge of culinary techniques, including sautéing, roasting, sauce preparation, ingredient handling, kitchen equipment, and plating standards.
Excellent written and verbal communication skills to coordinate with kitchen staff and front‑of‑house teams.
Proven ability to manage high‑pressure service periods and handle unexpected challenges with efficiency and professionalism.
Experienced in high‑volume food production, with a solid understanding of quality‑focused kitchen operations.
Highly dependable, with a consistent record of punctuality, reliability, and follow‑through in a fast‑paced work environment.
Strong numerical skills to manage ingredient ordering, calculate recipe quantities, and determine proper portion sizes.
Food Handlers Permit or must be able to obtain one within 6 weeks.
Ability to stand for long periods of time and lift up to 50 pounds with or without accommodation.
Willingness to work all shifts including evenings, weekends, and holidays depending on the restaurant’s hours of operation.
Preferred Skills And Qualifications
Formal culinary education or equivalent experience in a professional kitchen.
3+ years of professional kitchen experience.
Why Work at The Edge
Competitive pay
Full‑time employees (30+ hours per week) accrue PTO based on hours worked, up to 40 hours annually.
Uniforms provided
Seniority level
Mid‑Senior level
Employment type
Full‑time
Job function
Management and Manufacturing
Industries: Restaurants
The Edge is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race/ethnicity, color, religion, gender, sex, national origin, age, sexual orientation, gender identity, protected veteran status, disability or any other category protected by law.
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Responsibilities
Support the Executive Chef in daily kitchen operations including food preparation, menu planning, and maintaining quality kitchen standards.
Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co‑workers and vendors.
Maintain awareness of all state and federal sanitation procedures and industry food‑safety practices.
Be fully trained and capable in all back‑of‑house roles, and ready to step onto the line whenever needed; early on a significant portion of this position will involve hands‑on line cooking.
Train and support kitchen staff, ensuring full compliance with food‑safety regulations and maintaining a clean, organized, and sanitary work environment.
Prepare and execute high‑quality dishes with consistent flavor, texture, and presentation.
Supervise assigned stations during service to maintain efficient and seamless kitchen operations.
Contribute to the preparation of entrees, sauces, and specialty items, guaranteeing that all food meets the restaurant’s quality and presentation standards.
Track and manage inventory, place orders as needed, and monitor food costs to support effective budget control and profitability.
Partner with the Executive Chef to develop new dishes and specials, integrating seasonal ingredients and responding to guest trends and preferences.
Verify the quality and presentation of all plates before they leave the kitchen, ensuring each dish upholds the restaurant’s culinary standards.
Lead daily and periodic deep‑cleaning efforts to maintain a safe, sanitary, and well‑organized kitchen at all times.
Minimum Qualifications
2+ years of professional kitchen experience.
At least 1 year of experience supervising or leading others in a professional setting.
Ability to effectively lead and motivate kitchen staff, promoting a positive and productive work environment.
Strong knowledge of culinary techniques, including sautéing, roasting, sauce preparation, ingredient handling, kitchen equipment, and plating standards.
Excellent written and verbal communication skills to coordinate with kitchen staff and front‑of‑house teams.
Proven ability to manage high‑pressure service periods and handle unexpected challenges with efficiency and professionalism.
Experienced in high‑volume food production, with a solid understanding of quality‑focused kitchen operations.
Highly dependable, with a consistent record of punctuality, reliability, and follow‑through in a fast‑paced work environment.
Strong numerical skills to manage ingredient ordering, calculate recipe quantities, and determine proper portion sizes.
Food Handlers Permit or must be able to obtain one within 6 weeks.
Ability to stand for long periods of time and lift up to 50 pounds with or without accommodation.
Willingness to work all shifts including evenings, weekends, and holidays depending on the restaurant’s hours of operation.
Preferred Skills And Qualifications
Formal culinary education or equivalent experience in a professional kitchen.
3+ years of professional kitchen experience.
Why Work at The Edge
Competitive pay
Full‑time employees (30+ hours per week) accrue PTO based on hours worked, up to 40 hours annually.
Uniforms provided
Seniority level
Mid‑Senior level
Employment type
Full‑time
Job function
Management and Manufacturing
Industries: Restaurants
The Edge is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race/ethnicity, color, religion, gender, sex, national origin, age, sexual orientation, gender identity, protected veteran status, disability or any other category protected by law.
#J-18808-Ljbffr