Sous Chef

Job Description

Job Description

Benefits:

• Employee discounts
• Bonus based on performance
• Company parties
• Flexible schedule
• Free uniforms
• Training & development

**Lead Line Cook / Sous Chef**  
**Capsized Bar & Grill – Mentor, Ohio**  

Capsized Bar & Grill is looking for an experienced **Lead Line Cook / Sous Chef** who can take ownership of kitchen execution and help lead the line when the owner is not present.

This is not just another line cook position. We are looking for someone dependable, organized, experienced, and confident enough to lead a kitchen shift, hold other cooks accountable, maintain food quality, and make sure every plate leaves the kitchen correctly.

### What You’ll Own

**Kitchen Execution**
- Run the line during service and keep tickets moving efficiently.
- Make sure cooks are working multiple tickets properly instead of completing one ticket at a time.
- Maintain consistent food quality, portions, presentation, and cook temperatures.
- Check plates before they leave the kitchen.
- Ensure recipes and preparation methods are followed exactly.
- Immediately correct food that does not meet Capsized standards.

**Food Safety & Temperature Control**
- Perform and document required food temperature checks.
- Verify proper cooling, reheating, holding, and storage temperatures.
- Make sure refrigeration, hot-holding equipment, and food storage are maintained correctly.
- Enforce proper labeling, dating, rotation, and FIFO procedures.
- Maintain a clean and sanitary kitchen throughout every shift.

**Prep & Organization**
- Ensure prep lists are completed before service.
- Verify the kitchen is properly stocked for expected business.
- Communicate shortages or prep issues before they become service problems.
- Maintain organized walk-ins, coolers, dry storage, and line stations.
- Reduce unnecessary waste through proper prep, storage, portioning, and rotation.

**Team Leadership**
- Direct line cooks and kitchen staff during service.
- Train employees on recipes, cooking procedures, plating, sanitation, and kitchen standards.
- Correct poor execution immediately and professionally.
- Hold employees accountable when procedures are not followed.
- Help create a kitchen where employees work together instead of waiting to be told every individual task.
- Communicate performance or staffing problems directly to ownership.

**Opening & Closing Standards**
- Ensure opening prep and station setup are completed correctly.
- Confirm equipment is operating properly before service.
- Make sure closing cleaning and food-storage procedures are completed every night.
- Leave the kitchen ready for the next shift.

### Our Standards

The Lead Line Cook / Sous Chef is responsible for making sure standards remain the same whether ownership is standing in the kitchen or not.

We expect:
- No undercooked or improperly prepared food leaving the kitchen.
- No substitutions or recipe changes without approval.
- Proper temperatures checked consistently.
- Fast, organized ticket execution.
- Clean stations throughout service.
- Strong communication between kitchen employees.
- Problems addressed immediately instead of ignored.
- Consistency from shift to shift.
- Pride in every plate leaving the kitchen.

### What We’re Looking For

- Previous line cook experience required.
- Previous kitchen leadership experience strongly preferred.
- Strong understanding of food safety and sanitation.
- Ability to work efficiently during high-volume service.
- Ability to manage several tickets simultaneously.
- Strong communication and leadership skills.
- Reliable attendance and punctuality.
- Ability to stay calm and organized during busy periods.
- Someone who takes responsibility instead of making excuses.
- Someone who cares about consistency, quality, and keeping the kitchen running correctly.

### What Success Looks Like

A successful Lead Line Cook / Sous Chef at Capsized should be able to run a kitchen shift without ownership needing to constantly supervise the line.

Food should come out correctly, ticket times should stay under control, temperatures should be checked, prep should be completed, employees should know what they are doing, and problems should be handled before they reach the customer.

We are looking for someone who wants to take ownership of a kitchen and help us continue improving the food and operation at Capsized Bar & Grill.