POSITION SUMMARY:
The Sous Chef will support the Executive Chef in overseeing kitchen operations, ensuring consistency and excellence in food quality, and mentoring the culinary staff. This role requires leadership, organization, and a passion for delivering a world-class dining experience.
ORGANIZATIONAL RELATIONSHIPS:
Reports to: Executive Chef
Supervisors: N/A
DUTIES & RESPONSIBILITIES:
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Assist the Executive Chef in daily kitchen operations and menu execution.
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Supervise, train, and mentor kitchen staff to maintain high culinary standards.
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Ensure consistent quality, presentation, and portion control for all dishes.
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Oversee inventory, ordering, and stock management to minimize waste and maximize efficiency.
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Maintain strict adherence to food safety, sanitation, and hygiene standards.
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Collaborate on menu development, seasonal specials, and innovative culinary techniques.
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Coordinate kitchen workflow, ensuring timely preparation and service of all meals.
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Monitor staff performance and provide constructive feedback to enhance skills and efficiency.
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Assist in managing labor costs and operational budgets.
REQUIRED SKILLS & ABILITIES
- Detail-oriented with a focus on quality and consistency.
- Maintains discretion and respects guest privacy.
- Delivers work that meets high cleanliness and service standards.
- Interacts with guests in a professional and courteous manner.
- Able to read product labels and communicate effectively with guests.
- Basic English reading, writing, and speaking skills preferred.
- Strong leadership, communication, and organizational skills.
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Deep knowledge of food preparation, techniques, and plating standards.
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Familiarity with inventory management and cost control best practices.
EDUCATION & EXPERIENCE:
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Minimum 3–5 years of experience in a high-end or fine-dining kitchen, with prior supervisory experience.
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Serve Safe Certified or ability to be obtain certification
MENTAL AND PHYSICAL REQUIREMENTS
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Ability to stand and walk for extended periods of time.
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Ability to lift/move up to 50 lbs.
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Ability to use kitchen equipment with repetitive motion.
WORKING ENVIRONMENT AND CONDITIONS
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Inside kitchen environment.
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Loud noise levels due to kitchen equipment.
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Work around kitchen equipment such as ovens and cutlery utensils.
EQUIPMENT AND TOOLS
General office equipment including,
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Knives
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Ovens
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Meat slicer
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Grill
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Fryers
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Steamers
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Computer
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point of Sales system
CULTURAL FIT AND VALUES
Embodies our FORT values; Fun, Ownership, Respect, and Teamwork, by fostering collaboration, transparency, and a service-oriented mindset toward both the organization and the community.
