Sous Chef

The Sous Chef is responsible for supporting the Executive Chef in all aspects of kitchen operations, including food preparation, team leadership, inventory management, food safety compliance, and maintaining high culinary standards. The Sous Chef serves as a key leader in the kitchen, ensuring efficient operations, exceptional food quality, and a positive work environment. Essential Duties and Responsibilities Assist the Executive Chef with daily kitchen operations and execution of menu offerings. Supervise and lead kitchen staff during all shifts, ensuring proper preparation, presentation, and quality of food. Train, coach, and develop line cooks, prep cooks, and other kitchen team members. Maintain consistency in recipes, portion control, and plating standards. Monitor food quality and ensure all dishes meet established standards before service. Assist with scheduling, labor management, and staff performance evaluations. Ensure compliance with all local, state, and federal health and sanitation regulations. Maintain a clean, organized, and safe kitchen environment. Oversee inventory control, product rotation, and ordering to minimize waste and control costs. Assist in receiving and inspecting deliveries to ensure product quality and accuracy. Support menu development, seasonal specials, and culinary innovation. Handle kitchen issues and resolve operational challenges in the absence of the Executive Chef. Maintain effective communication between front‑of‑house and back‑of‑house teams. Participate in opening and closing procedures as required. Qualifications Minimum 3‑5 years of culinary experience, with at least 1‑2 years in a leadership or supervisory role. Experience in high‑volume restaurant, hospitality, catering, or food service operations preferred. Strong knowledge of food preparation techniques, kitchen equipment, and culinary trends. Thorough understanding of food safety, sanitation, and HACCP standards. Ability to lead and motivate a diverse team in a fast‑paced environment. Excellent organizational, communication, and problem‑solving skills. Ability to work flexible schedules, including evenings, weekends, and holidays. ServSafe Manager Certification preferred or ability to obtain certification upon hire. Compensation and Benefits Competitive salary based on experience. Paid time off. Employee meal program. Opportunities for professional development and advancement as company grows #J-18808-Ljbffr