Restaurant Sous Chef

Job Description

Job Description

We are looking for a Restaurant Sous Chef to join our scratch kitchen team. Reporting to the Executive Chef and Head Chef, the Sous Chef provides supportive leadership across breakfast, brunch, and dinner service. This role frequently assumes kitchen leadership in the chef’s absence, coordinates daily operations, supports food quality and presentation, and helps ensure the team delivers consistent, high-quality service.

Responsibilities

• Supervise daily kitchen operations and coordinate station flow across breakfast, brunch, and dinner service.
• Step in to cook or cover stations that fall behind during service.
• Train, mentor, and assign tasks to line cooks and prep cooks.
• Monitor food preparation, plating, presentation, and overall quality.
• Enforce sanitation, hygiene, and workplace safety standards.
• Manage inventory, receive deliveries, and monitor stock levels.
• Support food cost control and waste reduction initiatives.
• Use the integrated restaurant management system to support daily operations and frequently lead the kitchen in the chef’s absence.

Preferred Qualifications

• 4+ years of experience in professional kitchen operations.
• Culinary degree or diploma.
• Food Protection Manager certification.
• ServSafe Food Handler certification.
• Experience with menu execution, food preparation, expediting, inventory control, food costing, and sanitation standards.
• Demonstrated kitchen leadership, team training, decision-making, and time management skills.