Sous Chef

Sous Chef

The Sous Chef is responsible for supporting the Executive Chef in all aspects of culinary operations, including food production, food safety, team leadership, training, labor management, inventory control, and guest satisfaction. This role serves as the second-in-command within the kitchen and is expected to lead by example, maintain high culinary standards, and ensure efficient execution of daily operations while fostering a positive and productive work environment.

Job Responsibilities:

• Lead daily kitchen operations and ensure the consistent execution of food quality, presentation, and service standards.
• Supervise, train, and develop culinary team members while fostering a culture of accountability, teamwork, and safety.
• Maintain compliance with all food safety, sanitation, HACCP, and company standards.
• Assist with scheduling, labor management, and productivity initiatives to achieve operational and financial goals.
• Manage inventory, ordering, receiving, and product utilization to control food costs and minimize waste.
• Support menu execution, special events, catering functions, and operational initiatives.
• Monitor kitchen performance and address operational challenges to ensure a seamless guest experience.
• Serve as the kitchen leader in the absence of the Executive Chef, ensuring continuity of operations and team performance.
• Collaborate with management to achieve culinary, financial, and customer satisfaction objectives.
• Perform additional duties as assigned to support the success of the operation.

Qualifications:

• 3+ years of culinary experience in a high-volume food service, restaurant, healthcare, hospitality, or collegiate dining environment.
• 1+ year of leadership or supervisory experience.
• Strong knowledge of food preparation techniques, food safety, and sanitation practices.
• Ability to lead and motivate diverse teams.
• Strong organizational, communication, and problem-solving skills.