Sous Chef

About the Role The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and efficient operation of the kitchen in a fine dining environment. This position is responsible for assisting in menu development, overseeing recipe execution, and maintaining the highest standards of food quality and presentation. The Sous Chef will lead kitchen staff, manage inventory, and ensure compliance with health and safety regulations. This role requires a hands‑on approach to daily kitchen operations, fostering teamwork and mentoring junior chefs to enhance their culinary skills. Ultimately, the Sous Chef contributes to creating an exceptional dining experience that aligns with the establishment’s reputation and culinary vision. Job Responsibilities Assist the Executive Chef in planning and developing menus that reflect creativity and seasonal availability. Supervise and coordinate daily kitchen activities, ensuring timely and consistent food preparation and presentation. Train, mentor, and evaluate kitchen staff to maintain high culinary standards and promote professional growth. Manage inventory, order supplies, and control food costs to optimize kitchen efficiency and profitability. Ensure strict adherence to food safety, sanitation, and hygiene standards in compliance with regulatory requirements. Minimum Qualifications Proven experience as a Sous Chef or similar role in a fine dining or upscale restaurant environment. Strong knowledge of menu development, recipe creation, and culinary techniques. Demonstrated leadership skills with the ability to manage and motivate kitchen staff effectively. Familiarity with food safety regulations and kitchen sanitation standards. Preferred Qualifications Experience working directly under an Executive Chef or Head Chef in a high-volume kitchen. Advanced culinary training or specialized certifications in fine dining cuisine. Proficiency in inventory management software and kitchen operations technology. Experience in cost control and budgeting within a culinary setting. Strong organizational and communication skills to liaise with front-of-house and management teams. Skills The required skills such as Executive Chef and Head Chef experience enable the Sous Chef to effectively support leadership and maintain kitchen standards. Menu development and recipe expertise are essential for creating innovative dishes that meet customer expectations and seasonal trends. Fine dining skills ensure that the Sous Chef can uphold the quality and presentation standards expected in an upscale environment. These skills are applied daily to oversee food preparation, train staff, and manage kitchen operations efficiently. Preferred skills like inventory management and cost control further enhance the Sous Chef’s ability to contribute to the restaurant’s financial success and operational excellence. Qualifications Food Service experience preferred/customer service experience desired Ability to do simple arithmetic Ability to make correct change and use a basic computation device Contributes to a positive work environment Demonstrates integrity and respects confidentiality Dependable, punctual An independent self-starter able to meet deadlines Maintain a professional appearance Follows food safety requirements/guidelines Successfully pass a criminal background check EOE/AA #J-18808-Ljbffr