Sous Chef

Job Description: Sous Chef

Role Purpose: Second-in-command in the kitchen. Runs shifts, ensures quality, manages prep levels, and supports EC.

Reports To: Executive Chef

Direct Reports: Line Cooks, Prep Cooks, Dish/Utility

Key Performance Indicators (KPIs):

• Shift food quality & spec adherence
• Prep accuracy & zero out-of-stock levels
• Ticket times & expo accuracy
• Cleanliness & sanitation
• BOH teamwork and accountability

Core Responsibilities:

• Run BOH during service: Wheel management, pacing, quality checks.
• Maintain prep levels based on par sheets.
• Train cooks on recipes, timing, and station organization.
• Enforce sanitation and equipment care.
• Communicate shortages and issues to EC.
• Assist EC with ordering and inventory.
• Hold line staff accountable to performance standards.
• Embraces company initiatives and takes action to implement them