Sous Chef

Job Description Rolo’s Sous Chef will execute the vision of the Rolo’s Chef/partners and CDC and work with them to develop and realize a production program which consists of, but is not limited to, breads, pastas, desserts, and other pantry items. The Sous Chef will also uphold Rolo’s culture, achieving culinary excellence, financial success, compliance to policy, and team safety and wellbeing. Reports to: Executive Management Direct Reports: Line Cooks, Prep Cooks, Porters Key Relationships: FOH and BOH management, Line Cooks, Prep Cooks, Porters FLSA Classification: Exempt Tip Eligible: No Responsibilities Operations Open and/or close the restaurant according to Rolo’s standards Assist in overseeing daily kitchen operations including prep, service, expediting, station organization, and cleanliness Maintain consistent food quality, organization, and execution during all services Support BOH systems and workflows that allow the restaurant to operate efficiently Help manage ordering, inventory, prep organization, and product rotation Maintain awareness of labor, sales, and food cost goals while supporting operational needs Work collaboratively with FOH and BOH management to ensure smooth communication and service execution Demonstrate flexibility in schedule and responsibilities based on the needs of the business Leadership & Team Development Lead by example through consistency, professionalism, urgency, and attention to detail Help create a positive, accountable, and respectful kitchen culture Train and mentor cooks through direct coaching, communication, and daily feedback Support the growth and development of the BOH team through hands‑on leadership Maintain clear and calm communication during high‑pressure service periods Assist in upholding performance standards and accountability across the kitchen team Support recruiting, onboarding, and continued training of BOH staff as needed Food Quality & Standards Ensure all food leaving the kitchen meets Rolo’s standards for quality, consistency, timing, and presentation Maintain organized prep systems and ensure recipes and station standards are followed consistently Help oversee station setup and breakdown in accordance with DOH and restaurant standards Maintain strong working knowledge of all menu items, ingredients, and cooking techniques Communicate menu changes, prep updates, and operational needs clearly to both BOH and FOH teams Compliance & Safety Maintain compliance with all NYC Department of Health standards and kitchen sanitation practices Ensure safe food handling, storage, labeling, and cleanliness throughout the kitchen Help maintain a safe and professional work environment for all staff Uphold company policies, procedures, and standards consistently Qualifications 3+ years of restaurant experience in an upscale restaurant Professionally trained in bread and pastry production Maintains knowledge of contemporary cooking and dining through reviewing professional publications, establishing personal networks, benchmarking state‑of‑the‑art practices, and participating in continued education Excellent prep and line cooking knowledge and execution while maintaining cleanliness Knife skills, fundamental butchery, and knowledge of contemporary cooking equipment Multi‑tasking, problem solving, critical thinking and receiving delegation Takes initiative and follows through Ability to work nights, weekends and holidays, and variable schedule per the needs of the business Fluent in both written and spoken English Excellent verbal and written communication skills Demonstrates attention to detail Open to cross‑training of other stations Understanding of Microsoft Office Suite (Excel, Word, Outlook, Power Point) Education Preferred Bachelor’s Degree or Certification in Hospitality‑related field or equivalent expertise gained from time on the job Holds NY Department of Health & Mental Hygiene Food Protection Certificate Holds ServSafe Certification Physical Ability to stand for extended periods of time Ability to bend/climb stairs as necessary Ability to lift/push 50+ lbs. Meets grooming standards as outlined by employee guidelines Ability to withstand fluctuations in temperature within work environment Ability to perform essential job responsibilities and maintain professionalism under pressure #J-18808-Ljbffr Rolo's