Sous Chef

The Sous Chef supports the Head Chef in managing daily kitchen operations, preparing high-quality dishes, and maintaining consistent food standards. This role involves supervising kitchen staff, coordinating food preparation, managing inventory, and ensuring compliance with food-safety procedures. The ideal candidate has strong culinary skills, leadership abilities, and the ability to maintain an efficient kitchen in a busy bar and grill environment.

Key Responsibilities:

• Assist the Head Chef with daily kitchen operations and food production.
• Supervise and coordinate kitchen staff during preparation and service.
• Prepare and oversee the preparation of high-quality menu items.
• Maintain consistent food quality, flavor, freshness, and presentation.
• Assist with menu planning, recipe development, and seasonal specials.
• Assign kitchen duties and coordinate food preparation schedules.
• Ensure customer orders are prepared accurately and served on time.
• Monitor ingredient freshness, storage conditions, and inventory levels.
• Assist with purchasing, stock control, and supplier coordination.
• Control food costs, portion sizes, and kitchen waste.
• Maintain food-safety, sanitation, and kitchen-cleanliness standards.
• Ensure proper handling of food allergies and special dietary requests.
• Train and mentor junior chefs and kitchen assistants.
• Coordinate with servers and bar staff to maintain smooth service.
• Monitor kitchen equipment and report maintenance requirements.
• Ensure recipes and preparation procedures are followed consistently.
• Assist with staff scheduling and shift coverage when needed.
• Maintain organized workstations and efficient kitchen workflows.
• Follow company policies and applicable health regulations.
• Support the Head Chef in improving kitchen efficiency and food quality.

Qualifications & Skills:

• Previous professional kitchen experience, preferably as a Sous Chef or Senior Line Cook.
• Strong cooking skills and knowledge of food preparation techniques.
• Experience supervising or training kitchen staff.
• Knowledge of menu preparation, plating, and portion control.
• Understanding of food costing, inventory management, and waste reduction.
• Knowledge of food safety, sanitation, and allergen procedures.
• Strong leadership, communication, and teamwork skills.
• Excellent organizational and time-management abilities.
• Ability to work effectively in a fast-paced kitchen.
• Attention to detail and commitment to food quality.
• Strong problem-solving skills and the ability to remain calm during busy service.
• Professional, reliable, and adaptable attitude.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities to develop culinary and leadership skills.
• A supportive and collaborative kitchen environment.
• Opportunities for professional development and career advancement.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $23.00 - $27.00 per hour

Expected hours: 32.0 per week

Benefits:

• 401(k) matching
• 403(b)
• Flexible schedule
• Health insurance
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person