Sous Chef | Full-Time | National Constitution Center

Sous Chef

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, including food preparation, banquet and buffet execution, staff supervision, scheduling, sanitation, and inventory management. This role ensures high standards of food quality, presentation, safety, and cleanliness are consistently maintained while monitoring kitchen production, portion control, and recipe compliance. The Sous Chef also provides leadership through training, mentoring, and motivating kitchen staff while promoting a positive and team-oriented work environment. Strong organizational, communication, problem-solving, and multitasking skills are essential to effectively manage operations in a fast-paced hospitality environment, including nights, weekends, and holidays as needed.

This role pays an annual salary of $45,000-$65,000.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

Responsibilities:

• Supervises all line set-up, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Supervises all buffet, beverage, break, and carving table set-up and breakdown.
• Responsible for the setup of all equipment necessary for the above-mentioned areas, including but not limited to chafing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
• Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Measure, mix and cook ingredients according to recipes
• Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
• Maintain a clean kitchen. At the end of the day, there should be no food debris on the floor, walls, equipment, work tables, ceilings, or any other surface located within the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
• Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff.
• Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff.
• Assists Executive Chef to ensure quality, consistency, and concept are maintained.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary conditions, and quality standards.
• Monitor events, materials, and surroundings.
• Guide, direct, and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with leaders, peers, and subordinates.
• Make decisions and solve problems. Organize, plan, and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems, or products.
• Other duties as assigned by Executive Chef.

Qualifications:

• 35+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment, including prior supervisory experience.
• Current state-issued Health Certificate and required immunizations.
• ServSafe certification required.
• Demonstrated technical knowledge and hands-on experience with food preparation methods and kitchen operations.
• Strong interpersonal skills with the ability to work effectively with co-workers, supervisors, guests, and vendors in a variety of situations.
• Excellent verbal communication, active listening, and customer service skills.
• Proven experience training, mentoring, motivating, and evaluating staff to support strong team performance.
• Capable of delegating responsibilities effectively to meet operational goals and achieve desired results.
• Strong problem-solving and decision-making skills with the ability to respond quickly and effectively in fast-paced situations.
• Highly organized with the ability to prioritize tasks, manage multiple responsibilities, and maintain attention to detail in a changing environment.
• Self-motivated and capable of working independently while contributing to a collaborative team environment.
• Flexible schedule availability, including nights, weekends, holidays, and extended shifts as needed.
• Physically able to lift, push, pull, and carry heavy objects.
• Proficient in Microsoft Word, Excel, and Outlook.
• Comfortable working independently as well as alongside kitchen staff during food preparation and service.
• Working knowledge of food safety, sanitation, and health regulations for both guests and staff.
• Skilled at identifying issues, reviewing information, and implementing practical solutions.
• Basic mathematical knowledge, including arithmetic and calculations related to kitchen operations, inventory, and food preparation.
• Experience with US Foods Menu Profit Pro is preferred.