What are the responsibilities and job description for the Sous Chef position at CELLAR RESTAURANT LLC?
Position Summary
The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, maintaining culinary standards, and leading the kitchen team. This role is hands-on, fast-paced, and leadership-focused, requiring strong cooking skills, organization, and the ability to motivate and develop others.
Key Responsibilities
Support the Executive Chef in all aspects of kitchen operations
Lead daily service, ensuring food quality, consistency, and timing
Supervise, train, and mentor line cooks and prep staff
Assist with scheduling, ordering, inventory, and food cost control
Ensure all food safety, sanitation, and cleanliness standards are met
Maintain recipe standards, plating, and portion control
Step into leadership during the Executive Chef’s absence
Collaborate on menu development and seasonal changes
Maintain a calm, professional kitchen culture during high-volume service
Skills & Qualifications
Previous Sous Chef or senior line cook experience required
Strong leadership and communication skills
Solid cooking fundamentals and station mastery
Knowledge of food costing, inventory, and kitchen systems
Ability to lead by example in a hands-on environment
Strong understanding of food safety and sanitation standards
Ability to work long hours, including nights, weekends, and holidays