The Line Chef/Sous Chef is responsible for supporting kitchen operations in a small team environment, focusing on regional and specialty cuisine. This role involves food preparation, maintaining kitchen quality standards, occasionally supervising a team of 1-5 staff, and coordinating orders under the direction of the Head Chef. The position requires weekends and Wednesday shifts to ensure consistent kitchen coverage.

Responsibilities

• Prepare food items following established recipes and quality standards
• Work the line for the grill and the fryer
• Supervise kitchen staff and manage workflow in a small team
• Maintain quality control to ensure food consistency and presentation
• Coordinate orders to streamline kitchen operations
• Perform line work including fryer and grill stations
• Work weekends and Wednesdays as required

Required Qualifications