Sous Chef

Sous Chef

The Sous Chef is a key member of the culinary leadership team and is responsible for supporting the Executive Chef in the daily management and execution of all kitchen operations. This role requires a relentless commitment to culinary excellence, operational precision, team development, and guest satisfaction. The Sous Chef serves as a leader, mentor, and role model within the kitchen, ensuring that every dish meets the restaurant's standards for quality, consistency, technique, presentation, and hospitality. The ideal candidate possesses exceptional culinary knowledge, strong organizational skills, and the ability to lead a high-performing team in a fast-paced fine dining environment.

Leadership Responsibilities

• Lead by example through professionalism, discipline, urgency, and attention to detail.
• Foster a culture of excellence, accountability, teamwork, and continuous improvement.
• Support the Executive Chef in achieving all culinary, operational, and financial goals.
• Supervise and direct all kitchen staff during preparation and service.
• Train, mentor, coach, and develop culinary team members at all levels.
• Participate in hiring, onboarding, performance evaluations, and disciplinary processes.
• Ensure all team members maintain the highest standards of conduct, appearance, and professionalism.
• Conduct daily pre-service meetings and communicate menu changes, allergies, VIP guests, and service expectations.

Culinary Execution

• Oversee all food preparation, production, plating, and service execution.
• Ensure all recipes, techniques, and presentation standards are executed consistently.
• Maintain complete knowledge of all menu items, ingredients, preparations, and cooking methods.
• Verify the quality, freshness, and integrity of all ingredients.
• Lead service by expediting and maintaining quality control throughout every service period.
• Ensure all dietary restrictions, allergies, and guest modifications are handled accurately and professionally.
• Maintain exceptional standards of taste, texture, temperature, and presentation.

Kitchen Operations

• Oversee daily kitchen operations and ensure all stations are prepared for service.
• Create and manage prep lists, production schedules, and station assignments.
• Monitor inventory levels and maintain appropriate pars.
• Assist with ordering, receiving, and inventory management.
• Ensure proper organization and cleanliness of all storage areas, walk-ins, and workstations.
• Maintain equipment functionality and report maintenance needs promptly.
• Monitor labor deployment and productivity throughout each shift.
• Ensure smooth communication between culinary, service, and management teams.

Quality Assurance & Standards

• Uphold Michelin-level standards of consistency, refinement, and execution.
• Conduct ongoing quality checks throughout preparation and service.
• Ensure all food leaving the kitchen reflects the restaurant's culinary vision and standards.
• Monitor portion control and minimize waste while maintaining quality.
• Maintain meticulous attention to cleanliness, organization, and detail.
• Continuously seek opportunities for improvement in systems, execution, and guest experience.

Financial Responsibilities

• Support food cost, labor cost, and inventory management initiatives.
• Monitor product usage and assist in reducing waste and inefficiencies.
• Maintain accurate ordering and inventory practices.
• Assist with menu costing and operational planning when requested.
• Ensure proper handling and storage of all products to maximize yield and profitability.

Health, Safety & Compliance

• Maintain full compliance with all health department regulations and food safety standards.
• Ensure proper handling, storage, labeling, and rotation of all food products.
• Enforce sanitation procedures and cleanliness standards throughout the kitchen.
• Maintain HACCP and food safety protocols.
• Promote a culture of workplace safety and ensure compliance with all company policies and procedures.

Professional Development

• Stay current with culinary trends, techniques, ingredients, and industry developments.
• Participate in continuing education, tastings, workshops, and training opportunities.
• Support menu research and development initiatives.
• Contribute ideas that elevate the culinary program and guest experience.

Requirements

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to frequently bend, reach, twist, and perform repetitive motions.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a high-temperature, fast-paced kitchen environment.
• Ability to work evenings, weekends, holidays, and extended hours as business demands require.

Qualifications

• Minimum 3–5 years of progressive culinary leadership experience in fine dining, luxury hospitality, or Michelin-starred environments preferred.
• Exceptional culinary technique and strong foundational cooking skills.
• Proven leadership, organizational, and communication abilities.
• Extensive knowledge of food safety, sanitation, and kitchen operations.
• Strong understanding of inventory management, food costing, and labor management.
• Proficiency with Microsoft Office and restaurant management systems preferred.
• Valid Food Handler Certification required.
• Culinary degree or equivalent professional experience preferred.