Sous Chef

Responsibilities

• Supervise, train, and coordinate kitchen staff during food preparation and service.
• Help the head chef plan menus, develop recipes, and maintain consistent food quality and presentation.
• Prepare and cook dishes, stepping in at kitchen stations as needed.
• Organize kitchen workflow, assign tasks, and help keep service running smoothly.
• Check ingredient freshness, food quality, and portion consistency.
• Track food and supply inventory, report shortages, and assist with ordering.
• Maintain clean, organized work areas and ensure food-safety and sanitation procedures are followed.
• Help monitor kitchen equipment and report maintenance or safety issues.
• Run kitchen operations in the head chef’s absence.
• Communicate with the head chef and kitchen team about service needs, issues, and results.

Skills

• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices

Pay: Up to $50,000.00 per year

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant: 5 years (Preferred)

Shift availability:

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

Work Location: In person