Sous Chef

Sous Chef

Working as the Sous Chef, you will support the Executive Chef in leading the day-to-day culinary operation and ensuring the consistent execution of high-quality food and service. The ideal candidate is highly organized and systematic, with a proven ability to create structure, establish clear processes, and build a professional, accountable team environment. This individual should be comfortable coordinating multiple priorities, adapting quickly to changing operational needs, and providing clear direction that keeps the culinary team focused and moving forward.

You will assist with menu planning, food preparation and production, ordering, cost controls, catering execution, sanitation, and team development. This is an exciting opportunity for an energetic, solutions-oriented culinary professional who thrives in a fast-paced environment and takes pride in operational excellence, organization, and team leadership.

Key Responsibilities:

• Partner with the Executive Chef to manage the daily culinary operation, ensuring consistent execution, quality, and service standards
• Establish and maintain organized, systematic kitchen processes that promote efficiency, accountability, and clear communication
• Supervise, train, coach, and develop hourly culinary associates while fostering a professional and collaborative team environment
• Assist with menu planning, recipe development, food preparation, production, and presentation
• Coordinate daily kitchen activities, staffing, production schedules, and priorities to ensure operational needs are met
• Adapt quickly to changing priorities and provide clear direction to the culinary team during high-volume or time-sensitive operations
• Assist the Executive Chef with food and labor cost controls, inventory management, ordering, and expense management
• Execute catering events and special functions, ensuring proper preparation, staffing, presentation, and service
• Maintain high standards for food quality, sanitation, safety, organization, and cleanliness
• Support the rollout of new culinary programs and initiatives in partnership with the Company's culinary and marketing teams
• Monitor food production and ensure recipes, portion standards, and presentation guidelines are consistently followed
• Assist with identifying operational challenges and implementing practical solutions to improve efficiency and team performance
• Participate in client satisfaction initiatives and maintain positive relationships with clients and internal partners

Preferred Qualifications:

• A.S. degree in Culinary Arts or a related field, or equivalent culinary experience
• Progressive culinary and kitchen management experience, with the level of experience commensurate with formal education and training
• Proven ability to organize people, processes, and priorities in a fast-paced culinary environment
• Strong team leadership skills, including the ability to provide clear direction, coach employees, and establish accountability
• Catering and event execution experience preferred
• Experience in high-volume, complex foodservice operations highly desirable
• Institutional, contract foodservice, or batch cooking experience helpful
• Comprehensive knowledge of culinary techniques, foodservice trends, production, presentation, sanitation, and food cost controls
• Strong organizational and problem-solving skills with the ability to adapt quickly to changing priorities
• Proficiency with Microsoft Office, including Word, Excel, PowerPoint, and Outlook
• Ability to communicate professionally and effectively with associates, clients, and leadership
• Must be willing to participate in client satisfaction programs and activities
• ServSafe certification highly desirable