Sous Chef

Job Description

Job Description

The Sous Chef supports daily kitchen operations to deliver consistent food quality, safe food handling, and timely service. This role helps lead and train kitchen team members, coordinates food preparation, and supports the Head Chef or Kitchen Manager in maintaining an organized, efficient kitchen.

Responsibilities include coordinating daily food preparation and service; preparing and cooking menu items according to recipes, portion standards, and presentation guidelines; and monitoring food quality, cooking times, and temperatures. The Sous Chef helps assign station duties, supervise kitchen staff, and provide training and feedback. This role may assist with ordering, receiving, inventory, food storage, waste control, and kitchen scheduling, as well as keeping work areas, tools, and equipment clean and properly maintained.

The Sous Chef coordinates with cooks, dishwashers, servers, managers, and other team members to meet service needs and deliver orders accurately and on time. This role communicates clearly during busy service periods, follows and reinforces kitchen procedures, responds constructively to feedback, and helps maintain a respectful, organized work environment.

Are you an organized, hands-on kitchen professional who can support a team while managing competing priorities? Can you maintain food quality and safety standards, communicate clearly, and make sound decisions under pressure? Experience as a sous chef, line cook, or in another food preparation or kitchen leadership role is helpful, along with the ability to coach team members and adapt to changing service needs.

The successful candidate can follow recipes, kitchen instructions, sanitation requirements, and workplace safety procedures. Leadership, communication, teamwork, attention to detail, and time-management skills are important. A strong understanding of food preparation, kitchen operations, and food safety is expected. Any legally required food handler, food safety, or other certification must be obtained and maintained.

This position works in a busy commercial kitchen with frequent movement, noise, heat, temperature changes, wet floors, cleaning products, and interaction with team members. Work may involve standing and walking for extended periods, lifting and carrying supplies, and working evenings, weekends, holidays, or high-volume service periods. The Sous Chef is expected to follow workplace safety, food sanitation, and company procedures at all times.