Sous Chef

About the role

We are seeking a skilled, passionate, and leadership-driven Sous Chef to oversee daily kitchen operations alongside our Executive Chef. As second-in-command, you will manage line cooks, maintain strict food quality and safety standards, assist with menu planning, and ensure efficient kitchen service during high-volume hours.

Key responsibilities

• Oversee daily food preparation, line station setup, and service to ensure dishes meet high culinary standards and proper presentation.
• Supervise, train, and mentor line cooks and kitchen staff; foster a positive, high-energy environment built on teamwork and accountability.
• Monitor stock levels, assist with food ordering, minimize waste, and enforce portion control to meet profitability targets.
• Ensure strict adherence to food safety, sanitation, and hygiene regulations (HACCP/ServSafe standards) across all prep and cooking areas.
• Collaborate with the Executive Chef on seasonal menu updates, daily specials, recipe testing, and labor scheduling.

About you

• 3+ years of culinary experience in a fast-paced kitchen, with at least 1-2 years in a supervisory role (Lead Line Cook, Junior Sous Chef, or Sous Chef).
• Degree or diploma from an accredited culinary arts program is preferred; equivalent high-level hands-on kitchen experience will be considered.
• Advanced knife skills, mastery of core cooking techniques (sautéing, roasting, butchery, sauce making), and deep knowledge of flavor profiles.
• Active Food Handler's Card or ServSafe Manager certification (or local equivalent).
• Excellent communication under pressure, strong organizational capabilities, crisis-management skills, and stamina to work long hours on your feet.
• Deep experience with inventory management software (e.g., Toast, MarketMan, or similar POS/kitchen systems).
• Specialized expertise in specific cuisines (e.g., fine dining, farm-to-table, high-volume banquets) aligned with our establishment.