What are the responsibilities and job description for the Sous Chef position at The Local?
Job Overview
The Sous Chef plays a key role in delivering a culinary experience built around fresh ingredients, locally sourced products, and food made with care. Working closely with the Executive Chef, this position helps lead day-to-day kitchen operations while maintaining high standards for food quality, consistency, sanitation, cost control, and team development.
This is a hands-on leadership role for a chef who takes pride in scratch cooking, made-to-order preparation, and building strong relationships with local farms, producers, and specialty suppliers. The Sous Chef will be actively involved in food preparation and service while coaching the culinary team to execute every dish with consistency, attention to detail, and a strong focus on the guest experience.
The Sous Chef plays a key role in delivering a culinary experience built around fresh ingredients, locally sourced products, and food made with care. Working closely with the Executive Chef, this position helps lead day-to-day kitchen operations while maintaining high standards for food quality, consistency, sanitation, cost control, and team development.
This is a hands-on leadership role for a chef who takes pride in scratch cooking, made-to-order preparation, and building strong relationships with local farms, producers, and specialty suppliers. The Sous Chef will be actively involved in food preparation and service while coaching the culinary team to execute every dish with consistency, attention to detail, and a strong focus on the guest experience.
What You’ll Do
- Partner with the Head Chef to develop and execute menus centered around fresh, seasonal, and locally sourced ingredients.
- Work directly with culinary team members during preparation and service to ensure recipes, cooking techniques, presentation, flavor, and portion standards are consistently met.
- Build relationships with local farms, growers, producers, fisheries, bakeries, and specialty suppliers to identify opportunities to feature locally sourced ingredients throughout the menu.
- Monitor ingredient quality and ensure all products are properly received, stored, handled, prepared, and utilized.
- Maintain organized, clean, and properly stocked kitchens, coolers, freezers, and dry storage areas.
- Lead daily preparation and service while ensuring that food is served at the proper temperature, quality, and presentation standards.
- Train and develop culinary team members in scratch cooking, made-to-order preparation, equipment operation, recipe execution, food safety, and sanitation.
- Foster a kitchen culture built around craftsmanship, teamwork, accountability, hospitality, and pride in the food being served.
- Assist with interviewing, hiring, scheduling, training, coaching, and development of kitchen team members.
- Maintain compliance with local health department requirements, OSHA regulations, food safety standards, and company policies.
- Help manage food cost, labor, inventory, ordering, waste, yields, and portion control while protecting product quality.
- Support menu costing and continuously evaluate opportunities to improve quality, seasonality, efficiency, and profitability.
- Complete assigned culinary and operational projects accurately and on schedule.
Minimum Education and Experience
- Culinary degree or equivalent professional kitchen experience preferred.
- Previous Sous Chef, Kitchen Manager, or culinary leadership experience in a high-volume restaurant, hospitality, sports, entertainment, or similar environment.
- Strong working knowledge of scratch cooking, fresh ingredient preparation, and made-to-order kitchen operations.
- Experience working with seasonal ingredients and sourcing products from local farms and producers is strongly preferred.
- Strong understanding of food safety, sanitation, inventory management, recipe adherence, food cost, and labor management.
- Hands-on leadership style with a willingness to work alongside the culinary team.
- Strong coaching, training, and team development skills.
- Creative culinary mindset with strong attention to quality, consistency, and presentation.
- Strong organizational, communication, and administrative skills.
- Ability to manage multiple priorities and perform effectively in a fast-paced kitchen environment.
- Working knowledge of Microsoft Office and common kitchen or inventory management systems.
- Must be able to work a flexible schedule, including nights, weekends, holidays, and extended hours based on business needs.
- Must meet all physical requirements associated with a professional kitchen environment
- Must pass a criminal background check.
Hurricanes Holding, LLC reserves the right to change or modify the employee's job description whether orally or in writing, at any time during the employment relationship. Hurricanes Holdings, LLC may require an employee to perform duties outside his/her normal description. This document in no way states or implies that these are the only duties to be performed by the employee occupying this position
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
Salary : $41,442 - $57,237