What are the responsibilities and job description for the Sous Chef position at Kitchen Kocktails by Kevin Kelley - Charlotte?
Position Overview
The Sous Chef partners closely with the Head Chef to oversee daily kitchen operations at our Charlotte location. You’ll lead a talented brigade, ensure consistent execution of recipes, uphold the highest standards for food quality and presentation, and drive cost-control measures. Your leadership will foster teamwork, professional growth, and an exceptional guest experience.
Key Responsibilities
- Team Leadership & Development
- Supervise, coach, and mentor line cooks, prep cooks, and kitchen staff.
- Conduct ongoing training on recipes, knife skills, sanitation, and safety.
- Lead pre-shift meetings to communicate daily specials, VIPs, and operational priorities.
- Food Production & Quality Control
- Execute menu items according to standardized recipes, portioning, and plating guidelines.
- Taste and inspect dishes for consistency, flavor balance, and presentation before service.
- Collaborate on seasonal menu development, sourcing local ingredients when possible.
- Operations & Cost Management
- Monitor food cost, labor cost, and inventory levels; implement corrective actions to hit targets.
- Assist in ordering, receiving, and storage of all food and non-food supplies.
- Enforce proper rotation, labeling, and waste-reduction practices.
- Health, Safety & Compliance
- Ensure strict adherence to all health department regulations, HACCP standards, and company policies.
- Oversee kitchen sanitation audits, corrective plans, and food safety certifications.
- Collaboration & Communication
- Partner with front-of-house leadership to ensure seamless service flow and resolve guest issues.
- Provide feedback and performance evaluations in partnership with management.
- Contribute to staff scheduling, aiding in efficient shift coverage.
Qualifications & Skills
- Culinary degree or equivalent certification from an accredited institution.
- 5 years of progressive kitchen experience, including 2 years in a sous chef or leadership role—preferably in upscale casual or fine-dining concepts.
- Strong understanding of cost controls, yield management, and inventory systems.
- Excellent palate, creative menu development skills, and commitment to quality.
- Proven ability to lead, motivate, and develop a diverse culinary team.
- Exceptional organizational skills and ability to thrive in a fast-paced, high-volume environment.
- Working knowledge of food safety regulations (ServSafe or equivalent certification preferred).
- Outstanding communication and problem-solving abilities.
What We Offer
- Competitive salary and performance-based bonuses.
- Comprehensive benefits package (medical, dental, vision).
- Paid time off, holiday pay, and staff meals.
- Opportunities for professional development and advancement within our expanding brand.
- A vibrant, supportive team culture committed to innovation and hospitality excellence.
Position Overview
As our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.
⸻
Key Responsibilities
• Culinary Vision Menu preparation consistency Development
• Design and refresh seasonal menus that reflect Kitchen Kocktails’ brand and local flavor.
• Innovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.
• Kitchen Leadership & Team Building
• Recruit, train, coach, and mentor line cooks, and prep staff.
• Facilitate ongoing culinary training sessions, tastings, and knife-skill workshops.
• Establish clear performance expectations and conduct regular evaluations.
• Operations & Quality Control
• Oversee all food preparation, plating, and presentation to ensure consistency and excellence.
• Implement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.
• Manage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.
• Financial Management & Cost Controls
• Set food-cost targets; analyze P&L reports, inventory variances, and yield data.
• Source vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.
• Collaborate with GM on labor budgets, scheduling, and productivity metrics.
• Health, Safety & Compliance
• Uphold rigorous sanitation, safety, and HACCP standards.
• Lead internal audits, corrective action plans, and maintain all required certifications.
• Cross-Functional Collaboration
• Work closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.
• Partner with marketing on promotions, events, and culinary showcases.
⸻
Qualifications & Skills
• Culinary degree or equivalent certification; 5 years of progressive kitchen experience, including 3 years in a Sous Chef role.
• Proven track record of menu innovation, cost management, and building successful culinary teams.
• Deep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.
• Strong financial acumen with experience managing budgets, P&L, and vendor relationships.
• Exceptional leadership, communication, and organizational skills.
• ServSafe (or equivalent) certification required; knowledge of local health-department regulations.
• Passion for community engagement, farm-to-table sourcing, and sustainable practices.
⸻
What We Offer
• Competitive salary plus performance-based bonus structure.
• Comprehensive benefits (medical, dental, vision) and paid time off.
• Professional development opportunities and career growth across our expanding footprint.
• A dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.
As our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.
⸻
Key Responsibilities
• Culinary Vision Menu preparation consistency Development
• Design and refresh seasonal menus that reflect Kitchen Kocktails’ brand and local flavor.
• Innovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.
• Kitchen Leadership & Team Building
• Recruit, train, coach, and mentor line cooks, and prep staff.
• Facilitate ongoing culinary training sessions, tastings, and knife-skill workshops.
• Establish clear performance expectations and conduct regular evaluations.
• Operations & Quality Control
• Oversee all food preparation, plating, and presentation to ensure consistency and excellence.
• Implement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.
• Manage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.
• Financial Management & Cost Controls
• Set food-cost targets; analyze P&L reports, inventory variances, and yield data.
• Source vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.
• Collaborate with GM on labor budgets, scheduling, and productivity metrics.
• Health, Safety & Compliance
• Uphold rigorous sanitation, safety, and HACCP standards.
• Lead internal audits, corrective action plans, and maintain all required certifications.
• Cross-Functional Collaboration
• Work closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.
• Partner with marketing on promotions, events, and culinary showcases.
⸻
Qualifications & Skills
• Culinary degree or equivalent certification; 5 years of progressive kitchen experience, including 3 years in a Sous Chef role.
• Proven track record of menu innovation, cost management, and building successful culinary teams.
• Deep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.
• Strong financial acumen with experience managing budgets, P&L, and vendor relationships.
• Exceptional leadership, communication, and organizational skills.
• ServSafe (or equivalent) certification required; knowledge of local health-department regulations.
• Passion for community engagement, farm-to-table sourcing, and sustainable practices.
⸻
What We Offer
• Competitive salary plus performance-based bonus structure.
• Comprehensive benefits (medical, dental, vision) and paid time off.
• Professional development opportunities and career growth across our expanding footprint.
• A dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.
Salary : $55,000 - $75,000