Sous Chef

About the role

We are looking for a Sous Chef to support the Senior Sous Chef and Executive Consultant in leading daily kitchen operations. The Sous Chef will oversee kitchen staff, maintain food quality and consistency, manage inventory and food safety standards, and ensure smooth and efficient kitchen operations in line with Terry's "The Art of Food" standards.

Key responsibilities

• Lead, supervise, and motivate kitchen staff across branch kitchens.
• Assign tasks, prepare staff schedules, conduct performance evaluations, and support recruitment, training, and onboarding.
• Ensure all menu items consistently meet company recipes, quality, presentation, and food-costing standards.
• Oversee food receiving, storage, preparation, handling, and distribution.
• Maintain proper inventory controls, including FIFO, shelf-life monitoring, requisitions, and stock levels.
• Inspect deliveries and food supplies for quality, freshness, and deterioration.
• Ensure proper sanitation, food safety, cleanliness, and compliance with company policies and regulations.
• Ensure kitchen equipment and utensils are properly used, maintained, and repaired when necessary.
• Assist with menu planning, special events, and recipe development/costing.
• Conduct regular kitchen audits and provide reports and recommendations for improvement.

About you

• Proven leadership and people-management skills, preferably in a restaurant or professional kitchen environment.
• Strong organizational, planning, delegation, and problem-solving abilities.
• Excellent verbal and written communication skills.
• Strong knowledge of food preparation, kitchen operations, sanitation, and food safety.
• Customer-focused, confident, dependable, and highly organized.
• Tech-savvy and comfortable using modern communication and workplace tools.
• Able to multitask, prioritize effectively, and work under pressure.
• Creative, solutions-oriented, and adaptable in a fast-paced environment.
• Strong interpersonal skills with a commitment to teamwork and respect.
• Willing to work extended hours, including weekends, holidays, peak seasons, special events, and other high-volume periods.