Job Summary:
The Sous Chef supports the Executive Chef in overseeing all kitchen operations. This role ensures consistency, quality, and efficiency in food preparation while maintaining a safe and sanitary environment. The Sous Chef also supervises BOH staff, assists with ordering and inventory, and helps manage food cost.
Key Responsibilities
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Assist the Executive Chef with daily operations, menu execution, and staff supervision
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Maintain high standards of food quality, presentation, and consistency in a high-volume setting
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Train, coach, and motivate BOH staff to uphold performance standards
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Ensure compliance with all food safety, sanitation, and hygiene guidelines
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Oversee ordering, receiving, and inventory control
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Support cost control initiatives, including portioning and waste management
Act as kitchen leader in the absence of the Executive Chef
Requirements:
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High school diploma or equivalent; culinary school preferred
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Food safety/sanitation certification (e.g., ServSafe)
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2–3 years of kitchen leadership experience in a high-volume restaurant
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Strong leadership and training abilities
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Excellent organizational and time management skills
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Proficiency in recipe execution, portion control, cost management, and inventory
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Ability to maintain food safety and hygiene standards
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Flexible schedule including mornings, nights, weekends, and holidays
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Strong communication skills and the ability to work under pressure
