Sous Chef

Specific duties include but are not limited to:

• Assist the Executive Chef in managing day-to-day kitchen operations.
• Supervise, train, and mentor kitchen staff, ensuring high standards of performance and professionalism.
• Oversee food preparation and presentation to guarantee consistency, quality, and adherence to recipes.
• Collaborate with the Executive Chef on menu planning, specials, and seasonal offerings.
• Monitor inventory levels, conduct regular stock checks, and manage ordering to minimize waste and control costs.
• Ensure compliance with health, safety, and sanitation regulations in accordance with local and company standards.
• Coordinate with front-of-house management to ensure seamless service and guest satisfaction.
• Step in and lead the kitchen in the absence of the Executive Chef.
• Assist with scheduling, payroll management, and performance reviews.
• Maintain a clean. organized, and efficient kitchen environment.

• • Culinary degree or equivalent professional experience.
  • 3–5 years of progressive experience in a professional kitchen, including supervisory roles.
  • Strong leadership and communication skills with the ability to motivate and develop a team.
  • In-depth knowledge of culinary techniques, menu development, and kitchen operations.
  • Excellent organizational and time-management abilities.
  • Food safety certification (ServSafe or equivalent) preferred.
  • Ability to thrive in a fast-paced, high-volume environment.

   

• Ability to stand, walk, and work in a hot environment for extended periods.
• Must be able to lift up to 50 lbs.

Position Type/Expected Hours of Work:
This is an exempt position. Must be able to work flexible hours including nights, weekends and hilidays as needed.