Sous Chef

The Sous Chef assists the Executive Chef in overseeing all back-of-house culinary operations for Norman at Skyview Los Alamos. This position supports menu development, staffing, purchasing, food safety, quality assurance, inventory management, and cost control while helping execute the restaurant's culinary vision.

The Sous Chef assists in the execution of Norman's culinary program, catering services, and special events, both on-site and off-site, ensuring consistent food quality, operational efficiency, and an exceptional guest experience. In the absence of the Executive Chef, the Sous Chef is responsible for supervising BOH team members and maintaining daily kitchen operations.

Working closely with the Executive Chef, the Sous Chef helps recruit, train, and develop culinary team members, assists with seasonal menu development, and upholds high standards of food preparation, sanitation, safety, and service. The Sous Chef reports directly to the Executive Chef.

General Responsibilities:

• Assist the Executive Chef with menu development and updates, product ordering, and the training and development of all BOH team members.
• Communicate and uphold performance expectations for BOH staff, and partner with management to address performance concerns and provide documentation for corrective action in accordance with Nomada Hospitality policies and procedures.
• Lead the BOH team in maintaining a clean, organized, and sanitary kitchen environment, ensuring proper food storage and compliance with all health department requirements.
• Assist in controlling food and labor costs through effective scheduling, inventory management, waste reduction, and adherence to budgeted targets.
• Maintain and enforce all company safety, sanitation, and food safety standards.
• Monitor meal and rest break compliance and address missed, late, or interrupted breaks in accordance with company policy, communicating concerns to management as appropriate.
• Partner with the Executive Chef to ensure culinary brand standards are consistently maintained, operational costs are controlled, and a safe, clean working environment is upheld at all times.

Physical Requirements

• Ability to stand and walk for extended periods of time, up to the duration of a scheduled shift
• Ability to walk between the designated parking area and the worksite, including navigating an inclined pathway
• Ability to lift, carry, push, and pull items weighing up to 25–50 pounds (e.g., kegs, cases of beverages, ice bins, and bar supplies)
• Frequent bending, reaching, stooping, kneeling, and twisting to perform bar setup, service, cleaning, and restocking duties
• Ability to use hands and fingers for repetitive motions such as pouring, shaking, stirring, cutting garnishes, and handling glassware
• Ability to maintain balance and coordination while working in a fast-paced environment with potential hazards, including wet floors and confined workspaces
• Ability to communicate effectively with guests and coworkers in a high-noise environment
• Ability to work in varying environmental conditions, including indoor and outdoor settings, and exposure to heat, cold, and other weather-related conditions, as applicable

• Minimum of 2–5 years of professional culinary experience; culinary school education may be considered in combination with relevant hands-on kitchen experience.
• Previous applicable managerial experience in a restaurant kitchen, preferably at a hotel.
• Basic knowledge of Microsoft Office and Google Suite
• Knowledge of or ability to learn POS and inventory systems
• Possession of a current California Food Handlers card and understanding of food safety, sanitation and regulations for workplace safety or ability to become certified within 30 days of employment. Skyview will pay for the training time and expense.
• Ability to maintain compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Ability to work quickly and efficiently in a fast-paced environment.