Sous Chef - Old Gilman Grill

Job Description

Job Description

Description:

Position Summary

The Sous Chef is a key member of the restaurant’s culinary leadership team, working closely with the Executive Chef and General Manager to ensure exceptional food quality, consistency, presentation, and kitchen operations. The Sous Chef leads the culinary team during service, maintains high standards, and helps create a positive, professional, and energetic kitchen environment.

Essential Duties & Responsibilities

•Assist the Executive Chef with the daily operation and management of the kitchen.

•Lead and supervise kitchen staff during assigned shifts.

•Ensure all food is prepared according to established recipes, quality standards, and presentation specifications.

•Maintain consistency in taste, portion sizes, temperature, and appearance.

•Assist with menu development, specials, and seasonal offerings.

•Prepare and execute food production for daily service and special events.

•Monitor food quality throughout preparation and service.

•Ensure proper food handling, storage, sanitation, and cleanliness procedures are followed.

•Maintain compliance with all health department and food safety regulations.

•Assist with inventory management, ordering, receiving, and proper storage of food and supplies.

•Monitor food costs, portion control, waste, and product utilization.

•Train, coach, and develop kitchen team members.

•Assist with scheduling and labor management as directed by the Executive Chef.

•Maintain a clean, organized, and safe work environment.

•Communicate effectively with front-of-house leadership regarding service needs, special requests, and guest concerns.

•Address kitchen issues quickly and professionally.

•Help maintain kitchen equipment and report maintenance or safety concerns.

•Step into any kitchen position as needed to support the team and maintain smooth operations.

•Perform other duties as assigned by the Executive Chef or General Manager.

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities.

  Qualifications:

•2+ years of professional culinary experience preferred.

•Previous experience as a Sous Chef, Chef de Partie, Lead Cook, or similar culinary leadership role preferred.

•Culinary degree or formal culinary training preferred but not required.

•Strong knowledge of cooking techniques, food preparation, and kitchen operations.

•Knowledge of food safety and sanitation standards.

•Ability to lead and motivate a diverse culinary team.

•Strong organizational and time-management skills.

•Ability to work effectively in a fast-paced, high-volume restaurant environment.

•Excellent communication and teamwork skills.

•Strong attention to detail and commitment to quality.

•Ability to work flexible hours, including evenings, weekends, and holidays.

Physical Requirements:

•Ability to stand and walk for extended periods.

•Ability to lift and carry up to 50 pounds.

•Ability to work in a hot, humid, and fast-paced kitchen environment.

•Ability to bend, stoop, reach, and move throughout the kitchen for extended periods.