LEAD LINE COOK/SOUS CHEF​​ 

We are a fast-growing Thai fast casual restaurant brand specializing in dry noodle dishes such as shredded chicken noodle (Mee Gai Cheek). Our mission is to bring authentic flavors and fast, friendly service to our guests while building a passionate team that can scale with us as we grow.​​ 

Краткое описание позиции

The Lead Line Cook / Sous Chef supports daily kitchen operations by overseeing prep, cooking, and plating while guiding and motivating kitchen staff. This role ensures food safety compliance, manages inventory and costs, assists with menu execution, and helps coordinate catering and banquet services. Ideal candidates bring strong leadership experience, a background in fine dining or high‑volume kitchens, and solid knowledge of food safety standards. Competitive pay, growth opportunities, paid training, and free staff meals are included.​​ 

Key Responsibilities:​​ 

• After training Supervise daily kitchen operations (prep, cooking, plating)​​ 
• After training Lead and motivate kitchen staff in a high-volume environment​​ 
• After training Manage inventory, food costs, and supply ordering​​ 
• After training Oversee food safety and sanitation compliance​​ 
• After training Coordinate menu planning and catering/banquet services​​ 
• After training Manage shift schedules and staff performance​​ 

Ideal Candidate:​​ 

• Background in fine dining or high-volume kitchens​​ 
• Demonstrated leadership and supervising experience​​ 
• Strong knowledge of food safety standards (ServSafe preferred)​​ 
• Skilled in inventory management and kitchen organization​​ 

Преимущества​​ 

• Competitive hourly pay ($24-$27 per hour).​​ 
• Paid training and opportunities for growth as we expand locations.​​ 
• Free staff meals during shifts (It’s our famous chicken noodle!).​​ 
• Opportunities for career advancement into supervisory or management roles as the company scales.​​ 

Schedule & Compensation:​​ 

•  Competitive hourly pay ($24-$27 per hour based on experience).​​ 
• A 6-hour shift (8:00AM-2:00PM and/or 4:00PM-10:00PM) Number of working days in a week upon negotiation and availability (expect 5-6 days a week.)​​ 

RM BAR Unit: HB​​