Sous Chef (Western Cuisine)

Primary Duties

• Create menus, daily specials, and standardized recipes meeting target profit margins.
• Lead daily line service, enforcing culinary quality, plating aesthetics, and speed.
• Control BOH costs by managing inventory, food waste, purchasing, and labor schedules.
• Recruit, train, and manage sous chefs, line cooks, and kitchen support staff.
• Ensure strict compliance with local health codes, sanitation, and safety standards.
• Partner with FOH management to resolve issues and streamline service flow.

Qualifications

• 3+ years of experience as a Chef de Partie or Sous Chef.

• Degree in Culinary Arts or equivalent professional training.

• Strong track record in recipe costing, inventory control, and menu engineering.

• Proven team leadership under high-pressure kitchen conditions.