Sous Chef - High Volume - Upscale $85K

Job Description The Sous Chef is responsible for assisting in the planning, preparation, and execution of food service operations in a high-volume restaurant environment. This role includes training, mentoring, and providing daily oversight to back-of-house team members while supporting overall kitchen leadership and operational standards focused on quality ingredients, precise cooking techniques, and exceptional plate presentation. Primary Duties and Responsibilities Promote superior guest service at all times Support a positive and professional kitchen culture aligned with company values Partner with the Executive Chef to develop and execute menus that highlight quality ingredients, seasonal accompaniments, and the restaurant's culinary direction Conduct daily line checks to ensure food quality, consistency, proper temperatures, and compliance with health standards Ensure hygiene and food safety standards are followed throughout all stages of food preparation Maintain kitchen equipment in proper working condition and report issues as needed Communicate and delegate daily production schedules, including quantities and prep assignments Ensure adherence to food quality, preparation standards, recipes, and presentation guidelines Train and coach kitchen staff to deliver high-quality results efficiently while maximizing resources and minimizing waste Enforce company policies and procedures consistently among team members Monitor labor to ensure operational efficiency and adjust staffing based on business volume Assist with inventory management, ordering, waste reduction, and cost control initiatives Address and resolve kitchen-related issues or emergencies promptly and professionally Maintain confidentiality of sensitive and proprietary information Perform additional duties as assigned Minimum Qualifications Culinary degree and a minimum of three years of experience as a Sous Chef or senior-level cook in a high-volume, revenue-driven restaurant environment, or an equivalent combination of education and experience Strong interpersonal skills with the ability to foster a collaborative, team-oriented environment Ability to demonstrate culinary proficiency through a practical cooking evaluation Proven leadership skills with experience managing and developing kitchen teams Advanced culinary knowledge across multiple stations Demonstrated ability to manage food and labor costs Experience with inventory control and product ordering systems Ability to learn and use required operational systems, including POS, scheduling, and office software Strong attention to detail with the ability to multitask in a fast-paced environment In-depth knowledge of kitchen equipment, tools, and safety practices Ability to perform well under pressure with strong communication and learning skills Availability to work a flexible, business-driven schedule including nights, weekends, and holidays Ability to lift and carry up to 50 lbs and stand for extended periods Ability to perform physical tasks requiring moderate to strenuous effort in varied environments Valid food handler certification Required alcohol service certification Willingness to work in environments where smoking may be present Commitment to complying with company health and safety standards Preferred Qualifications Culinary degree or equivalent professional training preferred We are looking for a passionate, hands-on Sous Chef who thrives in a fast-paced environment and is committed to excellence in every plate that leaves the kitchen. #J-18808-Ljbffr