Sous Chef

Job Description

Job Description

The Sous Chef is the second-in-command in the kitchen and works closely with the Head Chef to oversee daily kitchen operations, maintain food quality, and ensure smooth and efficient service.

This position requires a hands-on chef who leads by example, takes initiative, and works collaboratively with the Head Chef to create a consistent, high-quality dining experience.

Kitchen Operations

• Work directly alongside the Head Chef to manage daily kitchen operations.
• Assist with organizing daily prep, service, and kitchen workflow.
• Ensure all dishes are prepared and presented according to established recipes and standards.
• Maintain consistency in food quality, portion sizes, and presentation.
• Step in to lead the kitchen in the Head Chef's absence.
• Ensure smooth communication between kitchen and front-of-house teams.

2. Food Preparation & Menu Execution

• Assist with preparing and executing daily café menus, specials, and seasonal offerings.
• Oversee food preparation, cooking, plating, and presentation.
• Ensure all ingredients are fresh, properly stored, and prepared to standard.
• Maintain proper portion control and minimize food waste.

3. Team Leadership & Training

• Help support line cooks, prep cooks, and kitchen assistants.
• Lead by example, maintaining a positive, professional, and productive kitchen environment.
• Encourage teamwork, communication, and respect among kitchen employees.

4. Inventory

• Communicate ordering needs and shortages to the Head Chef.
• Help receive, inspect, and properly store deliveries.
• Rotate products using FIFO (First In, First Out).

5. Food Safety & Cleanliness

• Maintain high standards of cleanliness and sanitation throughout the kitchen.
• Ensure proper food handling, storage, labeling, and temperature controls.
• Follow all health department regulations and food safety guidelines.
• Ensure kitchen equipment and workstations are properly maintained.
• Oversee cleaning duties and closing procedures.

6. Communication & Collaboration

• Maintain open and consistent communication with the Head Chef.
• Work together with the Head Chef to improve kitchen systems, efficiency, and overall performance.
• Communicate any kitchen issues, staffing concerns, or product shortages promptly.
• Support the café's overall goals, standards, and customer experience.

Qualifications & Experience

• Previous experience as a Sous Chef, Lead Cook, or experienced Line Cook.
• Strong knowledge of cooking techniques, food preparation, and kitchen operations.
• Experience working in a café, restaurant, or similar food service environment.
• Ability to lead and motivate a kitchen team.
• Strong organizational and time-management skills.
• Knowledge of food safety and sanitation standards.
• Ability to work efficiently in a fast-paced environment.
• Positive attitude, reliability, and strong work ethic.
• Ability to work collaboratively and take direction from the Head Chef.

fast-casual restaurant delivering high-quality, chef-driven dishes with high-volume kitchen efficiency and exceptional hospitality.

Company Description

fast-casual restaurant delivering high-quality, chef-driven dishes with high-volume kitchen efficiency and exceptional hospitality.