Sous Chef - The Rabbit Hole

Job Description
Cooks and creates dishes that align with the restaurant’s culinary direction and standards, supporting menu execution, consistency, and quality across all service periods.
Supports and reinforces the restaurant’s vision and O&B values, leading by example and fostering a positive, professional kitchen culture.
Oversees day-to-day kitchen operations, ensuring food quality, cleanliness, organization, and adherence to health and safety standards.
Builds strong working relationships with kitchen team members and front-of-house leadership, promoting clear communication and seamless service execution.
Assists with ordering, inventory management, and receiving procedures, ensuring accuracy, proper storage, and cost awareness.
Leads, trains, and mentors kitchen team members, providing guidance, coaching, and constructive feedback to support development and performance.
Helps cultivate a culture centered on the enjoyment of food and cooking, encouraging teamwork, accountability, and pride in craftsmanship.
Demonstrates personal integrity and professionalism, representing the restaurant positively at all times.
Supports recruitment, onboarding, training, and performance management efforts, including scheduling support and participation in employee coaching conversations.
Uses sound judgment and problem-solving skills to address operational challenges and resolve conflicts as they arise.
Performs other duties as assigned in support of the culinary leadership team.