Sous Chef

Summary/Objective: The Sous Chef is responsible for overseeing all kitchen operations, ensuring the consistent delivery of high-quality food, maintaining food safety and sanitation standards, and leading kitchen staff to achieve operational excellence. This role combines culinary expertise with leadership, cost management, and a strong commitment to delivering an exceptional dining experience.

ESSENTIAL FUNCTIONS:

Culinary Leadership & Food Quality Design, develop, and update menu offerings in alignment with the restaurant’s concept and customer expectations Ensure all food is prepared to the highest standards of quality, taste, and presentation Monitor portion control and consistency across all dishes Maintain recipes, plating standards, and food preparation procedures Kitchen Operations Oversee daily kitchen operations, including food preparation, cooking, and service execution Ensure timely and efficient service during all meal periods Maintain a clean, organized, and safe kitchen environment Ensure all equipment is properly maintained and operational Staff Leadership & Development Hire, train, supervise, and evaluate kitchen staff Schedule staff to meet business needs while controlling labor costs Provide coaching, feedback, and performance management to team members Foster a positive, professional, and team-oriented work environment Food Safety & Compliance Ensure full compliance with all local, state, and federal health and safety regulations Enforce proper food handling, sanitation, and hygiene standards Conduct routine inspections and address any deficiencies immediately Inventory & Cost Control Manage inventory levels, ordering, and vendor relationships Monitor food costs and minimize waste Develop and implement cost control strategies while maintaining quality Track and manage kitchen budgets Position Requirements: Proven experience as Head Chef, Executive Chef, or in a similar leadership role Strong knowledge of culinary techniques, food safety standards, and kitchen operations Demonstrated leadership and team management skills Ability to work in a fast-paced, high-pressure environment Strong organizational and time management skills Excellent communication and interpersonal skills Culinary degree or equivalent experience preferred Strong critical thinking and problem-solving Excellent Verbal and Written Communication Skills Professional demeanor SKILLS aND ABILITIES: Leadership and accountability Attention to detail Problem-solving and decision-making Communication and teamwork Time management and organizational skills Physical Demands: Ability to stand for extended periods of time Ability to lift and carry up to 50 pounds Ability to work in a hot, fast-paced kitchen environment EEOC & CIVIL Rights Department Statement: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age, sex, gender, sexual orientation, gender identity, gender expression, marital status, genetic information, disability status, protected military or veteran status or any other characteristic protected by law. Salary Range: $75,000 to $82,000 The Company provides A competitive benefits package including: Full Medical, Dental, Vision. 401k Retirement Plan. Generous Vacation time. Great quality of life schedule. Wednesday, close at 5 pm, Thursday - Saturday, close at 8 pm, and Sunday, close at 5 pm. Mondays and Tuesdays off. #J-18808-Ljbffr Harbor-HR-LLC