Sous Chef

Job Title: Sous Chef

Shifts: Must be flexible

The Sous Chef assists the Executive Chef in overseeing daily kitchen operations, preparing high-quality dishes, supervising kitchen staff, and maintaining food quality, consistency, and safety standards. The Sous Chef helps manage food preparation, inventory, ordering, and kitchen organization while ensuring an efficient, professional, and positive working environment.

Essential Duties and Responsibilities

• Assist the Executive Chef with daily kitchen operations and menu execution.
• Supervise, train, and support line cooks, prep cooks, and other kitchen team members.
• Prepare, cook, and present dishes according to established recipes and quality standards.
• Ensure consistency in food taste, portion sizes, presentation, and temperature.
• Monitor food preparation, cooking times, and service during busy periods.
• Maintain food safety, sanitation, and cleanliness in accordance with health regulations.
• Monitor inventory levels, assist with ordering supplies, and minimize food waste.
• Ensure proper food storage, labeling, rotation, and temperature control.
• Help develop menus, daily specials, and new recipes as needed.
• Assist with food cost control, portion control, and kitchen budget management.
• Coordinate with front-of-house staff to ensure timely and accurate food service.
• Maintain kitchen equipment and report maintenance or safety concerns.
• Help manage kitchen staffing, scheduling, and shift assignments when needed.
• Ensure kitchen procedures and company policies are consistently followed.
• Assume leadership of the kitchen in the Executive Chef's absence.

Qualifications

• Previous experience as a Sous Chef, Lead Cook, or experienced Line Cook.
• Strong knowledge of cooking techniques, food preparation, and kitchen operations.
• Knowledge of food safety, sanitation, and proper food handling procedures.
• Ability to lead, motivate, and train kitchen staff.
• Strong organizational, communication, and time-management skills.
• Ability to work efficiently in a fast-paced environment.
• Ability to manage multiple priorities while maintaining attention to detail.
• Flexibility to work evenings, weekends, holidays, and varying shifts as required.

Preferred Qualifications

• Culinary arts degree or equivalent professional kitchen experience.
• Food safety certification, such as ServSafe, where applicable.
• Experience with inventory management, food costing, and ordering systems.
• Experience in menu development and staff training.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry kitchen supplies and equipment as required.
• Ability to work in a hot, fast-paced kitchen environment.
• Ability to perform repetitive food preparation tasks safely.

Key Performance Expectations

• Consistent food quality and presentation.
• Efficient kitchen operations and timely service.
• Compliance with food safety and sanitation standards.
• Effective leadership, teamwork, and staff development.
• Responsible inventory management and food cost control.
• A clean, organized, and professional kitchen environment.

Work Environment

The Sous Chef works primarily in a commercial kitchen, restaurant, hotel, catering operation, or other food service establishment. The role requires teamwork, leadership, adaptability, and the ability to perform under pressure.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Culinary experience: 5 years (Required)
• Kitchen: 5 years (Required)
• Banquets and Fine Dining: 5 years (Required)
• Line cook: 5 years (Required)

License/Certification:

• ServSafe (Required)

Work Location: In person