Sous Chef - Culinary Operations (Confidential Search)

We are seeking a hands‑on Sous Chef to support a dynamic culinary operation focused on precision, scale, and consistency. This role is instrumental in driving day‑to‑day kitchen performance, ensuring high standards across food preparation, safety, and team execution. The ideal candidate thrives in structured, high‑output environments and brings both culinary expertise and operational discipline. You’ll partner closely with senior kitchen leadership to deliver consistent results while developing and guiding a diverse team. What You’ll Do Lead daily food preparation activities, ensuring efficiency, accuracy, and consistency across production Oversee ingredient handling and preparation techniques, maintaining high culinary standards across all outputs Step in to lead kitchen operations when senior leadership is offsite Coordinate workflow, staffing assignments, and station coverage to meet production targets Monitor inventory levels and manage daily ordering to align with demand Contribute to menu refinement and product consistency initiatives Address and resolve production challenges in real time Food Safety & Standards Enforce strict compliance with food safety, sanitation, and workplace safety protocols Conduct regular quality checks on ingredients and finished products Ensure standardized recipes and portioning guidelines are consistently followed Maintain full compliance with HACCP and local health regulations Supervise, coach, and support kitchen staff to ensure strong performance and engagement Assist in onboarding and skills training for new and existing team members Foster a positive, accountable team environment focused on execution and continuous improvement Support labor planning and staffing optimization Operational & Cost Management Track and manage food usage, waste, and cost controls to meet financial targets Support inventory accuracy and minimize loss through disciplined processes Participate in operational improvement efforts aimed at efficiency and scalability What You Bring 3+ years of experience in a fast‑paced culinary or food production environment Formal culinary training or apprenticeship preferred Strong understanding of food safety systems, including HACCP Proven ability to manage multiple priorities in a structured, deadline‑driven environment Solid leadership skills with a collaborative, team‑first approach Detail‑oriented with a focus on consistency and quality Comfortable using basic digital tools and kitchen management systems High‑volume culinary production setting Fast‑paced, team‑oriented, and process‑driven Requires flexibility in scheduling based on operational needs #J-18808-Ljbffr