Sous Chef

The Sous Chef is responsible for leading daily kitchen execution
while supporting the Chef de
Cuisine in maintaining culinary standards, operational discipline, and team
development. This role requires strong command of italian cuisine, hands-on
leadership during service,
and the ability
to manage people,
product, and pace in a high-expectation
kitchen.

Your Responsibilities:

•      
Lead daily kitchen
operations including prep, production, and service execution, ensuring consistency, quality, and timing.

•      
Act as the primary point of leadership on the line during service,
maintaining control, focus, and communication in high-volume periods.

•      
Support the Chef de Cuisine with menu planning,
recipe execution, and seasonal specials rooted in italian tradition.

•      
Train, mentor, and hold kitchen
staff accountable to technique, standards, and professionalism.

•      
Oversee ordering, inventory
awareness, and proper storage to maintain product quality, cost discipline, and
minimal waste.

•      
Ensure full compliance with health, safety,
sanitation, and HACCP standards at all times.

•      
Drive efficiency and productivity across the kitchen
by organizing prep, staffing, and station flow.

•      
Support scheduling, prep planning, and daily task
assignment as directed by culinary leadership.

•       Uphold Le Jardinier culinary
standards, discipline, and professionalism at all times.

•      
Support opening and closing kitchen
procedures as assigned.

Your Qualifications:

·      
3+ years of experience in a professional kitchen environment, preferably Italian focused or pizzeria dining.

·      
Strong culinary foundation with deep knowledge
of italian cuisine
and cooking techniques.

·      
Proven leadership experience with the ability
to lead teams calmly and effectively
during service.

·       Strong organizational skills, time management, and attention to detail.

·      
Clear communication skills
and ability to collaborate across
kitchen leadership roles.