Sous Chef

Full-Time

Position Summary

The Sous Chef is responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, consistency, sanitation, and team performance. This role leads and develops kitchen staff while managing daily production, inventory, and cost controls to support a successful dining experience.

Key Responsibilities

• Manage daily kitchen operations and ensure efficient workflow.

• Supervise, train, coach, and evaluate culinary team members.

• Maintain consistent food quality, taste, and presentation standards.

• Assist in creating seasonal menus and special offerings.

• Monitor food costs, labor costs, and kitchen productivity.

• Oversee inventory management, ordering, and vendor relationships.

• Ensure compliance with health, safety, and sanitation regulations.

• Conduct regular inspections of food preparation and storage areas.

• Collaborate with front-of-house management to ensure guest satisfaction.

• Address operational challenges and implement continuous improvements.

• Schedule staff and maintain adequate staffing levels.

• Support the recruitment, onboarding, and retention of kitchen personnel.

Qualifications

Required:

• 3+ years of experience in a supervisory or kitchen management role.

• Minimum of 3 years of experience in a high-end culinary environment.

• Ability to work one-on-one with clients.

• Experience developing and costing menus while working within a budget.

• Proficiency in Microsoft Excel and Word.

• Availability to work all shifts, including weekends and holidays.

• ServSafe certification.

• Strong communication and documentation skills.

Preferred:

• Culinary school education is a plus but not required​