Sous Chef

Sous ChefResponsibilities: Support the Head Chef in daily kitchen operations. Step in and run the kitchen in their absence. Work every station grill, fry, prep, plating. Manage prep lists, par levels, and mise en place for each shift. Supervise line cooks during service and hold them to plating and quality standards. Maintain consistency on core items: charcoal-grilled lamb/chicken plates, mercimek soup, egg dishes, wraps, rice. Help fulfill catering orders on time and to spec. Keep the kitchen clean, organized, and compliant with health standards. Contribute to menu development by testing new dishes, providing feedback on recipes, and helping evaluate what works on the line. Benefits: Competitive Salary and potential bonus Paid time off and sick days Opportunity for advancement and growth Solid culture and work environment Chance to develop others Requirements: 3+ years in a professional kitchen, 1+ year in a supervisory role. Comfortable running a charcoal grill and managing high-volume dinner rushes. Mediterranean experience preferred. Must be available to work nights and weekends