Sous Chef

Job Description

The Sous Chef is a key back-of-house leader responsible for translating culinary standards into consistent daily execution. This role is ideal for an experienced kitchen leader who thrives in a fast-paced environment, leads by example, and is ready to take ownership of service flow, food safety, and team leadership while continuing to grow within a fine-dining kitchen.

Under the direction of the Executive Chef, the Sous Chef serves as the primary back-of-house shift leader, responsible for setting the tone, pace, and execution standards in the kitchen. This role oversees opening and closing procedures, leads pre-shift meetings, and ensures food safety, quality control, and operational readiness throughout service.

When leading the back-of-house team, the Sous Chef is responsible for service execution, labor oversight, nightly reporting, and clear communication with the Executive Chef and Front-of-House leadership. The Sous Chef is expected to be fully proficient across all kitchen stations and capable of stepping into any role as needed to support service success.

Key Responsibilities

Kitchen leadership & Service Execution

• Lead back-of-house teams during service, setting expectations for professionalism, urgency, and quality.
• Expedite food orders during service to manage ticket times, maintain quality standards, and coordinate communication with front-of-house leadership.
• Ensure all food leaving the kitchen meets presentation, timing, and quality expectations.
• Lead pre-shift meetings and communicate daily priorities and service notes.

Operations, Prep & Inventory

• Conduct opening procedures, including receiving products, checking invoices, and completing temperature logs.
• Conduct closing procedures, including overseeing line breakdown, equipment shutdown, invoicing, prep lists, and employee checkouts.
• Manage labor during shifts, including overseeing breaks and supporting labor cuts as directed.
• Assist with labor scheduling, budgeting, and inventory counts, including food and dry goods.
• Ensure prep is completed accurately and to company standards, including par adjustments and quality control checks.
• Assist with order scheduling, par adjustments, and troubleshooting supply chain or vendor issues.

Food Safety, Sanitation & Compliance

• Enforce hygiene, sanitation, and food safety protocols to the highest standard.
• Uphold FIFO procedures, labeling and open-date requirements, protein handling, and cooling/reheating logs.
• Promote and enforce safe work practices and maintain BOH safety standards.
• Report incidents, potential hazards, and operational inconsistencies promptly.

Training & Team Development

• Train new hires on assigned stations and reinforce proper techniques and standards.
• Assist with interviewing, selecting, onboarding, and training kitchen staff as directed.
• Foster teamwork, accountability, and a respectful kitchen culture.
• Be available and willing to cover any station as needed.

Qualifications

• High school diploma, GED, or equivalent preferred.
• Must be fully trained and capable of performing any back-of-house position. 
• Strong organizational skills with the ability to multitask and manage details in a fast-paced environment. 
• Demonstrated leadership ability and sound decision-making under pressure. 
• Ability to build and maintain positive working relationships while maintaining professionalism and confidentiality. 
• Availability to work evenings, weekends, holidays, and special events. 
• Strong verbal and written communication skills in English; bilingual English/Spanish preferred. 
• Knowledge of industry standards and health and safety regulations. 
• Current Manager Food Handler certification required

Physical Abilities

• Move, lift, carry, push, pull, and place objects weighing up to 45 pounds without assistance, and frequently lift and bend from the waist. 
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting. 
• Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions. 
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping. 
• Requires manual ability to use, carry, and operate all necessary equipment.