Sous chef

Key Responsibilities

• Support the Executive Chef in daily kitchen operations and service preparation.
• Lead and supervise kitchen staff during assigned shifts.
• Prepare, cook, and present dishes according to restaurant recipes and quality standards.
• Maintain consistency in flavor, presentation, portioning, and timing.
• Assist with menu development, specials, and seasonal offerings.
• Train, coach, and motivate kitchen employees.
• Ensure proper food handling, sanitation, and workplace safety procedures.
• Monitor food quality, freshness, and proper storage.
• Assist with ordering, receiving, and organizing food and kitchen supplies.
• Track inventory and help minimize waste and food costs.
• Maintain clean, organized, and properly stocked workstations.
• Communicate effectively with front-of-house staff and restaurant management.
• Help manage labor, prep lists, station assignments, and kitchen workflow.
• Step in for the Executive Chef when needed.
• Follow all company policies and applicable health regulations.

Qualifications

• Previous experience as a Sous Chef, Chef de Partie, Lead Cook, or in a similar kitchen leadership role.
• Culinary training or equivalent professional experience preferred.
• Strong knowledge of cooking techniques, food preparation, and kitchen operations.
• Ability to lead a team in a fast-paced, high-volume environment.
• Excellent organizational and communication skills.
• Knowledge of food safety and sanitation standards.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Ability to stand for extended periods and lift up to [insert weight] pounds.
• Positive attitude, strong work ethic, and commitment to hospitality.
• ServSafe or equivalent food-safety certification preferred.

Job Type: Full-time

Pay: $48,000.00 - $53,000.00 per year

Experience:

• Restaurant: 2 years (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person