Sous Chef

Description The Sous Chef is the kitchen leader at their assigned location. You own the line, develop your cooks, and make sure every service runs clean and every plate goes out right. You are the Executive Chef’s right hand on the ground, and you hold the standard when they are not in the building. Position Summary The Sous Chef is responsible for daily kitchen operations at their assigned MCBC location, working under the direction of the Executive Chef. This role leads the culinary team on the line, oversees food quality and consistency, manages ordering and inventory, and develops line cooks and prep staff. The Sous Chef is a key part of the culinary leadership pipeline at MCBC. Requirements Key Responsibilities Kitchen Operations Lead day-to-day kitchen operations at the assigned location, ensuring consistent food quality and efficient service execution Manage line setup, prep standards, and service execution on every shift Execute opening and closing kitchen procedures according to location SOPs Maintain cleanliness, organization, and food safety standards throughout the kitchen Ensure compliance with NYS Department of Health regulations and MCBC food safety policies Communicate operational needs, staffing issues, and performance observations to the Executive Chef Food Quality & Consistency Execute all menu items to MCBC recipe and plating standards with zero compromise on quality Monitor and maintain food quality throughout every service, making real-time corrections as needed Train and reinforce recipe adherence, portion control, and plating standards with all kitchen staff Partner with the Executive Chef on menu updates, seasonal changes, and new item rollouts Team Development Lead, coach, and develop line cooks and prep staff at the assigned location Conduct in-the-moment coaching and provide consistent performance feedback Support onboarding and training of new kitchen staff Build a positive, high-performance kitchen culture rooted in craft, accountability, and teamwork Create and manage the kitchen hourly employee schedule, ensuring adequate coverage across all shifts and events Participate in hiring, coaching, disciplinary action, and termination of kitchen staff; all final employment decisions require Executive Chef approval Process weekly payroll for the kitchen department at the assigned location, ensuring accuracy and timely submission Ordering & Inventory Manage food ordering, receiving, and inventory at the assigned location Monitor food cost and waste, and take corrective action when variances arise Partner with the Executive Chef on purchasing standards and vendor relationships Cost out every menu item served at the assigned location, ensuring accurate recipe costing is maintained on an ongoing basis Follow the MCBC menu submission process and enter all items served into XtraChef menu management; all items must be in the system prior to service Events Support event culinary execution at the assigned location in partnership with the Director of Events and Banquet Chef Ensure kitchen team is briefed and prepared for all events on assigned shifts Support large-format event execution as needed Qualifications 3+ years of culinary experience, with at least 1–2 years in a sous chef or kitchen lead role Strong line cooking skills and the ability to lead a kitchen through high-volume service Experience training and developing kitchen staff Knowledge of food costing, ordering, and inventory management NYS food service manager certification or ServSafe (or ability to obtain) Availability to work evenings, weekends, and holidays Passion for food quality, kitchen craft, and hospitality #J-18808-Ljbffr