Sous Chef

Sous Chef – Job Description

The Sous Chef plays a critical leadership role in supporting the Executive Chef in all aspects of kitchen operations. This position is responsible for ensuring consistent food quality, maintaining operational efficiency, and leading kitchen staff in a fast-paced, high-volume environment. The Sous Chef helps drive culinary excellence while upholding standards for food safety, cleanliness, and team development.

Key Responsibilities:

• Assist the Executive Chef in overseeing daily kitchen operations, including prep, service, and closing procedures
• Lead, train, and mentor kitchen staff to ensure consistency, efficiency, and adherence to culinary standards
• Execute and maintain high-quality food preparation and presentation across all menu items
• Manage inventory, ordering, and receiving to control food cost and minimize waste
• Ensure compliance with health, safety, and sanitation regulations at all times
• Step in to lead the kitchen in the absence of the Executive Chef
• Collaborate on menu development, seasonal offerings, and specials
• Monitor ticket times and maintain smooth communication between front and back of house
• Enforce proper portioning, plating, and recipe adherence

Qualifications:

• 3 years of experience in a leadership role within a professional kitchen
• Strong knowledge of culinary techniques, food safety standards, and kitchen operations
• Proven ability to lead and motivate a team in a high-pressure environment
• Experience with inventory management, ordering, and cost control
• Excellent organizational and time management skills
• Flexible schedule, including nights, weekends, and holidays

Key Attributes:

• Hands-on leadership style with strong attention to detail
• Ability to remain calm and decisive under pressure
• Passion for food, hospitality, and team development
• Strong communication and problem-solving skills

This role is ideal for a driven culinary professional looking to grow within a dynamic kitchen environment while contributing to a high standard of food and service excellence.