Job Title: Sous Chef
Department: Kitchen / Culinary Operations
Reports To: Executive Chef / Head Chef
The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining food safety standards, and leading the culinary team. This role requires strong leadership, organizational skills, and a passion for delivering exceptional dining experiences while maintaining efficiency and consistency.
- Assist the Executive Chef in planning, preparing, and executing menu items.
- Supervise and mentor line cooks and other kitchen staff during service.
- Ensure all dishes are prepared consistently according to recipes, presentation standards, and quality expectations.
- Monitor food quality, portion control, and plating.
- Maintain inventory levels and assist with ordering, receiving, and storing food and supplies.
- Minimize food waste and control food costs.
- Ensure compliance with all health, sanitation, and food safety regulations.
- Train new kitchen employees on recipes, techniques, safety procedures, and kitchen standards.
- Coordinate kitchen workflow to ensure timely service during peak hours.
- Assist with scheduling, performance evaluations, and staff development.
- Step into the Executive Chef's role during absences.
- Maintain a clean, organized, and safe work environment.
- Collaborate with front-of-house management to ensure excellent guest satisfaction.
- 3–5 years of culinary experience, including at least 1–2 years in a supervisory role.
- Culinary degree or equivalent professional experience preferred.
- Strong knowledge of food preparation techniques, kitchen equipment, and sanitation practices.
- Ability to lead and motivate a team in a fast-paced environment.
- Excellent time management and organizational skills.
- Strong communication and problem-solving abilities.
- Flexible schedule, including evenings, weekends, and holidays.
- Food Handler and/or ServSafe Certification preferred.
- Leadership and team management
- Food preparation and presentation
- Inventory and cost control
- Kitchen organization
- Multitasking under pressure
- Attention to detail
- Menu execution
- Food safety compliance
- Effective communication
- Ability to stand for extended periods.
- Lift and carry up to 50 pounds.
- Work in hot, fast-paced kitchen environments.
- Perform repetitive motions such as chopping, lifting, and bending.
- Competitive salary
- Health, dental, and vision insurance
- Paid time off
- Employee meal program
- Professional development opportunities
- Retirement savings plan (if applicable)
This job description is intended to outline the primary responsibilities and qualifications for the Sous Chef position and may be modified based on operational needs.
Compensation: $70,000 - $75,000
