Sous Chef

Job Summary: The Sous Chef supports the Executive Chef in leading culinary operations for a corporate café setting. This role is responsible for supervising food preparation and production across multiple dayparts (breakfast, lunch, dinner, and catering), ensuring food safety and quality standards are upheld, managing kitchen staff, assisting with menu execution, and maintaining efficiency across service stations.

Pay: $19.00-$22.00 per hour

Essential Tasks and Responsibilities:

Culinary Operations:

• Prepare and supervise production of daily menu items for all service areas (grill, entrée, salad bar, grab-and-go, catering, etc.)
• Ensure food is prepared to standard recipes, batch sizes, and portion control
• Conduct daily station checks to ensure freshness, taste, and presentation
• Assist with daily prep lists, production schedules, and special event/catering execution

Leadership & Supervision:

• Train, direct, and motivate kitchen staff, including line cooks, prep cooks, and utility workers
• Act as the culinary lead in the absence of the Executive Chef
• Assist with scheduling, labor management, and task delegation
• Enforce kitchen protocols, time management, and station cleanliness

Compliance & Safety:

• Ensure adherence to local health regulations and company food safety standards (e.g., ServSafe, temperature logs, sanitization)
• Conduct daily line checks, monitor HACCP documentation, and oversee allergy protocols
• Uphold all corporate café cleanliness and hygiene standards (3-comp sink, FIFO labeling, etc.)

Inventory & Cost Control:

• Assist with inventory management, ordering, receiving, and proper storage of goods
• Support food waste tracking, yield optimization, and cost-effective prep methods
• Help maintain food cost targets and reduce overproduction
• Menu Execution & Innovation:
• Support daily and weekly rotating menus, chef’s specials, and customer-focused offerings
• Collaborate with culinary leadership on seasonal or themed promotions
• Ensure timely execution of hot line and cold line items for service window

Required Skills and Qualifications:

• Minimum 3–5 years culinary experience in institutional, campus, hotel, or café settings
• Prior supervisory or lead cook experience required
• ServSafe or local food handler certification (required or able to obtain)
• Strong knowledge of batch cooking, prep scaling, HACCP, and kitchen safety
• Ability to work early mornings, evenings, or weekends as needed
• Excellent organizational, leadership, and communication skills
• Familiarity with POS systems, production logs, and recipe cards a plus

• Ability to stand for 8+ hours, lift 40 lbs, and operate commercial kitchen equipment
• Frequent bending, stooping, lifting, and exposure to hot/cold surfaces

Work Location Address: 1200 Magnolia Way, Blue Springs, MS 38828

ABOUT THE COMPANY

Triple B Hospitality Group (Triple B) is a leader in human-centric hospitality and brings new avenues of value to the industry. Triple B was founded by three seasoned hospitality industry professionals, who are powered by thought leadership grown from frontline roots, focusing on fresh strategies that benefit businesses and broaden their scope of diversity, equity, and inclusion. Triple B founders have a combined 90 years of experience in the service industry, including areas of food service, transit, dining, and supply chain to name a few. Come and experience hospitality the Triple B way and visit us at triplebhospitality.com.