Sous Chef

Sous Chef Position

As a key member of the culinary management team with Chelsea Hospitality Group, the Sous Chef will play a crucial role in the leadership and execution of kitchen operations. This position involves overseeing the kitchen staff, maintaining the highest standards of food quality and consistency, and ensuring smooth and efficient operations in the absence of the Executive Chef. The ideal candidate will be a strong communicator, an excellent team leader, and a creative force in the kitchen, contributing to the development of new dishes and enhancing the overall dining experience.

Chelsea Hospitality Group develops and operates restaurants, cafs, and hospitality-driven destinations that serve as anchors for community. Our work spans neighborhood gathering places, integrated dining environments, boutique hospitality concepts, and workplace-centered communities all rooted in the belief that hospitality is a powerful force for human connection.

Across every concept, Chelsea Hospitality Group is guided by a commitment to elevated, human hospitality. Through thoughtful food, intentional design, and genuine care, we create places where people feel welcomed, connected, and part of something larger than themselves.

Chelsea Hospitality Group is proud to be part of the Dartcor Enterprises family of brands a hospitality organization grounded in the belief that the power of hospitality inspires human connection and unleashes the limitless potential of our communities.

What You'll Do:

Menu Development:

Coordinate menu tastings with ownership and assist in creating new menu items, ensuring consistency in execution.

Develop and update recipes, plating guides, and special off-menu items as needed.

Ensure the presentation and quality of all dishes align with brand standards.

Daily Operations:

Oversee opening and closing duties for the kitchen to ensure they meet operational standards.

Manage food preparation for all meal periods, including special events, employee meals, and corporate functions, ensuring quality and quantity are met.

Monitor inventory, ordering, and costing to align with budget and maintain food par levels.

Use Microsoft Teams, the operating calendar, and SharePoint for daily documentation, including deliveries, menu changes, and event coordination.

Maintain kitchen storage, walk-ins, and other areas to ensure cleanliness, organization, and stock levels.

Staffing and Safety:

Assist in the training, scheduling, and supervision of kitchen staff.

Ensure a safe and sanitary work environment by enforcing safety and cleanliness standards.

Address staff issues or conflicts and provide constructive feedback.

Approve time and attendance for payroll processing and manage personnel transactions.

Conduct safety checks and ensure that all kitchen employees are properly using equipment and following safe work practices.

Leadership and Development:

Act as a strong leader, mentoring the kitchen team to uphold quality and efficiency.

Promote employee morale and a positive work culture within the kitchen.

Attend scheduled meetings with ownership to provide updates and contribute to the planning of events and other activities.