Sous Chef

5. Sous ChefPosition Summary

The Sous Chef supports kitchen leadership in overseeing daily culinary operations, maintaining food quality, coordinating production, and ensuring efficient kitchen performance. This position is ideal for an experienced culinary professional who demonstrates strong leadership, organization, and a commitment to developing a high-performing kitchen team.Key Responsibilities

• Assist the Executive Chef and kitchen leadership with daily kitchen operations and production planning.
• Supervise, coordinate, and support kitchen staff to ensure efficient workflow and consistent execution.
• Oversee food preparation, cooking, portioning, plating, and presentation standards.
• Help maintain and enforce recipes, quality standards, and established procedures.
• Assist with inventory management, ordering, receiving, and proper product rotation.
• Monitor food costs, portion control, product usage, and waste reduction.
• Ensure compliance with food safety, sanitation, temperature control, and workplace safety requirements.
• Train and mentor kitchen employees on culinary techniques, procedures, and performance expectations.
• Help coordinate staffing, station assignments, and production schedules as needed.
• Address operational challenges promptly and communicate effectively with management.
• Maintain a professional, organized, and productive kitchen environment.
• Assist with menu development, specials, and process improvements when appropriate.

Qualifications

• Previous experience as a Sous Chef
• Italian cuisine experience preferred
• Strong culinary skills and knowledge of food preparation and cooking techniques.
• Experience supervising, training, or mentoring kitchen staff.
• Knowledge of inventory control, portioning, food costs, and waste management.
• Strong leadership, communication, and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Knowledge of food safety and sanitation standards.
• Dependable, organized, and committed to maintaining high culinary standards.

 

Compensation: From $60,000 per year to commensurate with qualifications.

Reports to : Department Management