Sous Chef

ITL GROUP – SOUS CHEF – RESTAURANT JOB DESCRIPTIONITL Group is a hospitality company rooted in chef-driven concepts, thoughtful beverage programs, and genuine guest connection. Our restaurants combine culinary excellence with polished, welcoming service to create memorable dining experiences. Founded in the Town at Trilith, ITL Group operates within a creative, community-focused environment adjacent to Trilith Studios. ITL Group is committed to professionalism, accountability, inclusion, and continuous improvement across all operations.Position SummaryThe Sous Chef supports the Executive Chef in the leadership, coordination, and execution of daily culinary operations. This role assists in supervising kitchen staff, ensuring food quality and consistency, maintaining operational standards, and supporting menu execution and development. The Sous Chef serves as a hands-on leader in the kitchen and assumes responsibility for culinary operations in the absence of the Executive Chef. "At ITL Group, great leaders don't just manage operations—they build teams, develop people, and create experiences that guests remember."ITL GROUP – LEADERSHIP & MANAGEMENT QUALITIESAt ITL Group, leadership is defined not just by results, but by how those results are achieved. All managers and chefs are expected to embody the following qualities, ensuring alignment with our values of hospitality first, integrity and respect, consistency, growth, teamwork.Ownership & AccountabilityTakes full responsibility for results—financial, operational, and culturalHolds self and team accountable to standards without exceptionAddresses issues directly, promptly, and professionallyFollows through on commitments and communicates outcomesLeadership Through ExampleSets the tone for professionalism, work ethic, and integrityDemonstrates standards in real time—on the floor and in the kitchenMaintains composure under pressure and leads with confidenceModels the behavior expected from the teamEmotional Intelligence & Self-AwarenessSeeks to understand before reactingAccepts feedback openly and adjusts behavior when neededRecognizes that team perception matters and actively works to improve itCommunicates with clarity, respect, and intentionTeam Development & Culture BuildingActively coaches, mentors, and develops team membersCreates an environment of trust, respect, and inclusionIdentifies talent and builds future leadersAddresses toxic behaviors immediately to protect the cultureCommunication & AlignmentEnsures clear, consistent communication across FOH and BOHAligns expectations before execution—no surprises for the teamShares information proactively with leadership and staffEncourages open dialogue and collaboration across departmentsGuest-Centric MindsetPrioritizes the guest experience in every decisionTeaches teams how to read and adapt to different guestsEnsures service and culinary execution align with brand standardsPersonally engages with guests to build relationships and gather feedbackOperational Excellence & ConsistencyUpholds systems, standards, and procedures without compromiseBalances consistency with the ability to adapt when appropriateEnsures execution matches the vision—every shift, every plate, every interactionDrives continuous improvement in all areas of the operationBusiness InsightUnderstands how decisions impact profitability and performanceManages labor, cost controls, and productivity effectivelyUses data and reporting to guide decisionsThinks like an owner when evaluating opportunities and challengesAdaptability & Problem SolvingStays solution-oriented in high-pressure situationsAdjusts approach based on business needs and guest flowAnticipates challenges and acts proactivelyEmbraces change and leads others through itIntegrity & Professional StandardsOperates with honesty, transparency, and fairnessEnforces policies consistently and appropriatelyMaintains a high level of personal and professional disciplineProtects the brand, the team, and the guest experience at all timesCollaboration Between FOH & BOH LeadershipWorks as a unified leadership team—no silosAligns on expectations for service, pacing, and executionSupports each other's teams to achieve shared goalsResolves conflicts professionally and privatelyCommitment to Continuous ImprovementConstantly looks for ways to improve systems, people, and performanceSeeks feedback from guests, peers, and leadershipInvests in training, education, and personal growthDrives a culture where learning never stopsProfessional Standards & Kitchen AppearanceThe Sous Chef must uphold the highest standards of sanitation, food safety, and personal hygiene in accordance with health department regulations and company policies.• Clean, professional chef attire • Closed-toe, non-slip kitchen shoes • Proper grooming and hygiene at all times • Adherence to all food safety and sanitation standardsCore ResponsibilitiesCulinary Operations & Quality Control• Assist in overseeing day-to-day culinary operations across the restaurant • Supervise food preparation and production during assigned shifts • Ensure consistent execution of menu items according to established recipes and standards • Visually inspect and utilize only the freshest, highest-quality ingredients • Monitor production flow and adjust as needed to maintain quality, efficiency, and cost control • Demonstrate proper cooking techniques, equipment use, and plating standardsMenu Execution & Development Support• Work closely with the Executive Chef and Food & Beverage leadership on menu execution • Assist with the development and implementation of seasonal, rotating menus • Ensure all menu specifications, recipes, and production guides are followed accurately • Support the maintenance and updating of recipes, photos, and production forecastsLeadership & Team Development• Train, supervise, and support kitchen staff in food preparation, safety, and equipment use • Maintain a full understanding of all kitchen positions and perform duties as needed during absences • Set performance expectations and provide coaching, feedback, and corrective guidance • Lead by example with professionalism, humility, honesty, and integrity • Foster a collaborative, respectful, and service-oriented kitchen culture • Communicate clearly and effectively to motivate and guide team membersFinancial & Administrative Support• Assist in managing food cost, labor, and kitchen-related expenses • Prepare requisitions for food and supplies to ensure timely delivery • Maintain proper inventory levels of all food products • Assist with accurate monthly and spot inventories using approved systems • Support administrative tasks including scheduling, payroll input, documentation, and reportingCompliance, Safety & Maintenance• Ensure compliance with all health, safety, and food service regulations • Monitor proper receiving, storage, labeling, dating, and rotation of food products • Ensure proper temperature controls and food handling procedures are followed • Ensure all kitchen equipment is clean, organized, and in proper working condition • Identify maintenance needs and submit work orders as requiredGuest Experience & Brand Representation• Approach all guest and team interactions in a friendly, service-oriented manner • Interact with guests to build rapport and obtain feedback on food quality and service • Respond promptly and professionally to guest concerns and complaints • Review guest feedback and surveys and share insights with the culinary team • Participate in weekly management meetings and contribute to culinary planning and visionQualifications• Minimum 3–5 years of progressive culinary experience • Prior Sous Chef or senior kitchen leadership experience preferred • Strong knowledge of