Sous Chef

The Sous Chef serves as the second-in-command of Trifecta's culinary team, providing leadership and hands-on support throughout food service operations. This role assists the Head Chef in maintaining food quality, managing kitchen staff, and ensuring efficient operations during high-volume service. The Sous Chef steps into the Head Chef role when needed and is a key driver of consistency, training, and kitchen culture. Key Responsibilities Execute high-quality food preparation and production across all menu items Monitor food quality and presentation on every plate leaving the kitchen Maintain proper food handling, storage, and rotation procedures Ensure all stations are properly stocked and prepped for service Troubleshoot equipment issues and coordinate repairs as needed Step into any station as needed to maintain service flow Staff Supervision Supervise line cooks, prep cooks, and dishwashers during shifts Train new kitchen employees on recipes, procedures, and safety Delegate tasks and manage prep lists for efficient operations Provide coaching and feedback to develop team members Assist with scheduling and manage shift coverage Lead kitchen operations in the Head Chef's absence Quality & Consistency Ensure all dishes meet recipe specifications and quality standards Conduct line checks and taste tests before and during service Monitor portion sizes and plate presentation Maintain consistency across all menu items regardless of volume Communicate menu changes and specials to the team Assist with menu development and recipe testing Food Safety & Sanitation Enforce compliance with all food safety and sanitation standards Conduct temperature checks and maintain proper documentation Ensure proper cleaning procedures are followed for all equipment Train staff on allergen awareness and handling procedures Maintain a clean, organized, and safe work environment Prepare for and participate in health inspections Inventory & Cost Control Assist with inventory counts and product ordering Monitor waste and implement reduction strategies Ensure proper receiving and storage of deliveries Maintain vendor relationships and coordinate delivery schedules Support food cost goals through portion control and waste management Full-time position requiring 40-50 hours per week Must be available evenings, weekends, and holidays Schedule will complement Head Chef's schedule for coverage Expected to work major sporting events and high-volume days Equal Opportunity Employer Trifecta Sports Bar & Grill is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Requirements Minimum 3 years of professional culinary experience At least 1 year of supervisory experience in a restaurant kitchen Strong knowledge of various cooking techniques and cuisines Understanding of food safety practices and sanitation requirements Experience working in a high-volume kitchen environment Ability to work under pressure and maintain composure during rush Must be at least 18 years of age Hourly rate: $22 - $28 per hour, based on experience Estimated annual: $55,000 - $70,000 (including overtime) Health insurance eligibility after 90 days Opportunity for advancement to Head Chef Paid training and development opportunities Physical Requirements Ability to stand for extended periods (8-10 hours) Ability to lift and carry up to 50 pounds Ability to work in hot kitchen conditions Manual dexterity for knife work, plating, and equipment operation Ability to bend, stoop, and reach throughout shift Good vision and hearing for kitchen safety #J-18808-Ljbffr Trifecta Sports Bar