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Sous Chef

Madrina

Job Description

Job Description

The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation.

Key Responsibilities:

Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team

Food Preparation & Quality Control: Ensure all dishes are prepared consistently, with excellent taste and presentation

Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards

Inventory & Ordering: Monitor inventory, place orders, manage food costs, and minimize waste

Health & Safety Compliance: Maintain strict adherence to all food safety, sanitation, and hygiene protocols

Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes

Line Cooking & Expedite Service: Step in as needed during busy service periods, including cooking on the line or expediting

Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment

What We’re Looking For:

• Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen

• Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment

• Proven leadership ability with excellent communication and team management skills

• Strong time management and the ability to work efficiently in a high-pressure environment

• Creativity and passion for food innovation and menu development

• Keen attention to detail, especially regarding quality, consistency, and plating

• Food Safety Certification (ServSafe or equivalent preferred)

Vacancy posted 9 days ago
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