The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation.
Key Responsibilities:
- Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team
- Food Preparation & Quality Control: Ensure all dishes are prepared consistently, with excellent taste and presentation
- Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards
- Inventory & Ordering: Monitor inventory, place orders, manage food costs, and minimize waste
- Health & Safety Compliance: Maintain strict adherence to all food safety, sanitation, and hygiene protocols
- Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes
- Line Cooking & Expedite Service: Step in as needed during busy service periods, including cooking on the line or expediting
- Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment
What We’re Looking For:
- Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen
- Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment
- Proven leadership ability with excellent communication and team management skills
- Strong time management and the ability to work efficiently in a high-pressure environment
- Creativity and passion for food innovation and menu development
- Keen attention to detail, especially regarding quality, consistency, and plating
- Food Safety Certification (ServSafe or equivalent preferred)
