Sous Chef
Grandma's Home
Job Summary
The Sous Chef , working closely with the Executive Chef, is responsible for setting, meeting, and exceeding the culinary, operational, and financial goals of the business. This role oversees all areas of kitchen operations with a strong business mindset, including ownership of food and labor cost performance. The Sous Chef leads and develops Line Cooks, Prep Cooks, and Porters, ensuring operational excellence, consistency, and long-term team growth.
Key Responsibilities
Meet or exceed budget expectations in partnership with the executive management team, with direct responsibility for food and labor cost performance
Manage kitchen staffing, scheduling, and prep planning to ensure labor efficiency while maintaining quality and service standards
Oversee food costing, inventory controls, purchasing, waste management, and portion control systems
Collaborate with the management team on all culinary aspects of restaurant operations
Create, develop, and document recipes in detail to support consistency, training, and scalability
Recruit, train, manage, and retain members of the culinary team
Ensure all kitchen areas meet or exceed regulatory, health, and safety standards
Increase productivity and foster positive communication across departments
Continually innovate, refine, and update culinary programming to maintain the restaurant’s competitive position
Ensure all culinary team members are continuously trained and developed to the highest standards
Strengthen relationships between the culinary team, front-of-house partners, and the broader community
Maintain knowledge of and adherence to all applicable laws, company policies, and procedures
Qualifications
Extensive knowledge and hands-on experience with Chinese cuisine
Previous experience as a Sous Chef or Chef de Cuisine
Proven experience managing food and labor cost controls in a high-volume kitchen
Strong financial and analytical skills, including budgeting, forecasting, and cost optimization
Demonstrated ability to lead, mentor, and empower a diverse culinary team
Mandarin Chinese language proficiency is a strong plus
$18 - $21 per hour
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