Suffolk Punch Sous Chef

Job Summary:The Sous Chef supports the Executive Chef in overseeing all kitchen operations. This role ensures consistency, quality, and efficiency in food preparation while maintaining a safe and sanitary environment. The Sous Chef also supervises BOH staff, assists with ordering and inventory, and helps manage food cost.Key ResponsibilitiesAssist the Executive Chef with daily operations, menu execution, and staff supervisionMaintain high standards of food quality, presentation, and consistency in a high-volume settingTrain, coach, and motivate BOH staff to uphold performance standardsEnsure compliance with all food safety, sanitation, and hygiene guidelinesOversee ordering, receiving, and inventory controlSupport cost control initiatives, including portioning and waste managementAct as kitchen leader in the absence of the Executive ChefRequirements:High school diploma or equivalent; culinary school preferredFood safety/sanitation certification (e.g., ServSafe)2–3 years of kitchen leadership experience in a high-volume restaurantStrong leadership and training abilitiesExcellent organizational and time management skillsProficiency in recipe execution, portion control, cost management, and inventoryAbility to maintain food safety and hygiene standardsFlexible schedule including mornings, nights, weekends, and holidaysStrong communication skills and the ability to work under pressure #J-18808-Ljbffr