Sous Chef

Job Description: Sous Chef

ROLE AND RESPONSIBILITIES

The Sous Chef serves as the second-in-command in the kitchen, supporting the Chef in both culinary execution and operational management. This role involves developing advanced culinary skills and techniques while assisting with leadership, administrative, and business responsibilities.

As a senior member of the team, the Sous Chef is expected to model exemplary workplace conduct, uphold organizational standards, and foster a culture of professionalism and respect. Central to this position is the consistent delivery of high-quality food preparation and presentation. Achieving this standard requires maintaining a positive, collaborative, and professional demeanor with both coworkers and guests at all times.

Responsibilities include:

Kitchen Operations

• Accurately measure ingredients and control food portions to ensure consistency, quality, and cost management.
• Ensure all kitchen staff adhere to established standards, operating procedures, departmental policies, and sanitation requirements.
• Oversee kitchen inventory, maintaining adequate stock levels and verifying that all products are fresh and of the highest quality.
• Monitor and maintain proper food temperatures during cooking, holding, and storage in accordance with food safety guidelines.
• Clean, organize, and maintain all kitchen storage areas, including walk-in coolers, dry storage, and kitchen shelving, ensuring proper rotation and labeling of products.
• Oversee kitchen opening and closing procedures, as well as assigned side duties, in alignment with directives from the Executive Chef.
• Assist in training, supervising, and mentoring kitchen staff, implementing corrective actions when necessary to uphold performance standards.
• Conduct regular quality control checks on prepared ingredients to ensure consistency and readiness for service.
• Identify and resolve operational challenges, maintaining composure and leadership in high-pressure situations.
• Conduct and monitor inventory counts to ensure accuracy, minimize waste, and support effective cost control.
• Ensure full compliance with, and enforcement of, all sanitation regulations and workplace safety standards.

Menu

• Prepare and present menu items with a consistent focus on quality, presentation, and taste.
• Ensure all recipes and preparation standards are followed precisely for every menu item and prepped ingredient.
• Collaborate closely with the Executive Chef on menu planning, cost control, product development, and overall kitchen operations.

Projects

• Obtain and maintain ServSafe Manager Certification to ensure compliance with food safety standards and regulatory requirements.
• Update operational checklists regularly and verify that all assigned tasks are completed in accordance with established quality standards.
• Continuously develop culinary expertise by acquiring new skills, including butchery, recipe development, and advanced cooking techniques.