Sous Chef for Seasonal Restaurant

Recruiting Coordinator at ALIFE Hospitality Group

Position Summary

The Restaurant Chef is responsible for overseeing daily kitchen operations, ensuring high-quality food preparation, consistent execution, and adherence to culinary standards. This role supports menu development, supervises kitchen staff, maintains food safety compliance, and helps drive an excellent guest experience through exceptional cuisine.

Key Responsibilities

Kitchen Operations & Food Preparation

Oversee all food preparation and cooking to ensure consistency, taste, and presentation.

Ensure all dishes meet established quality standards before leaving the kitchen.

Maintain portion control, minimize food waste, and ensure proper use of inventory.

Execute recipes accurately and ensure all kitchen staff follow culinary guidelines.

Lead, train, and mentor line cooks, prep cooks, and dish staff.

Assist with scheduling, staffing needs, and performance evaluations.

Promote a positive, efficient, and safe working environment.

Conduct pre-shift meetings to communicate menu changes, specials, and expectations.

Menu Development & Execution

Collaborate with leadership to develop new menu items, specials, and seasonal offerings.

Test recipes, adjust flavor profiles, and ensure cost‑effective ingredient usage.

Monitor food trends to keep the menu innovative and appealing.

Inventory & Cost Management

Manage inventory, place orders, and ensure stock levels are maintained.

Monitor food cost percentages and contribute to cost‑control strategies.

Ensure proper storage, labeling, and rotation of products (FIFO).

Health, Safety & Sanitation

Ensure compliance with all local health department regulations.

Maintain a clean and organized kitchen at all times.

Train staff on proper sanitation, safety procedures, and food handling practices.

Qualifications

3+ years of kitchen leadership experience (Sous Chef or Chef role preferred).

Strong culinary skills with knowledge of various cooking techniques.

Ability to lead a team in a fast‑paced, high‑volume environment.

Understanding of kitchen financials, including food cost and labor cost.

ServSafe or food handler certification required (or ability to obtain).

Excellent communication, time management, and problem‑solving skills.

Creativity, passion for food, and commitment to delivering consistent quality.

Fast‑paced kitchen with exposure to heat, cold, and sharp objects.

Requires standing for long periods, lifting up to 50 lbs, and working nights/weekends/holidays as needed.

Benefits

Vision insurance

Medical insurance

401(k)

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