Sous Chef

Position Title: Sous Chef

Reports To: Executive Chef / Head Chef

Department: Kitchen / Back of House

Position Summary

The Sous Chef is the second-in-command in the kitchen and plays a vital role in supporting the Executive Chef in all aspects of culinary operations. This position ensures food quality, consistency, safety, and efficiency while leading kitchen staff, maintaining standards, and upholding the restaurant's culinary vision.

Key Responsibilities

Culinary Operations

• Assist the Executive Chef in menu planning, recipe development, costing, and execution.

• Oversee daily food preparation to ensure consistency, quality, and presentation standards.

• Prepare and cook menu items during service as needed.

• Ensure proper portion control and adherence to standardized recipes.

Leadership & Staff Management

• Supervise and support kitchen staff, including line cooks, prep cooks, and dishwashers.

• Train, coach, and mentor team members to maintain high performance and kitchen standards.

• Lead the kitchen in the absence of the Executive Chef.

• Assist with scheduling, labor management, and performance evaluations.

Kitchen Operations & Safety

• Enforce food safety, sanitation, and hygiene standards (ServSafe or equivalent).

• Ensure equipment is maintained and report issues promptly.

• Oversee inventory, ordering, receiving, and proper storage of food and supplies.

• Monitor food waste and implement cost-control and efficiency measures.

Organization & Efficiency

• Maintain a clean, orderly, and well-structured kitchen environment.

• Ensure all stations are properly stocked, labeled, and prepped before and after service.

• Keep recipes, prep lists, and production schedules updated and clearly communicated to staff.

• Organize daily workflows to optimize productivity and smooth service.

• Ensure timely execution of prep, cooking, and service tasks.

Quality & Guest Experience

• Maintain high standards for food flavor, presentation, and consistency.

• Collaborate with front-of-house leaders to ensure smooth service and communication.

• Address operational or guest-related issues quickly and professionally.

Professional Appearance

• Maintain a clean, neat, and professional appearance at all times while on shift.

• Wear proper chef attire including clean chef coat, apron, pants, and slip-resistant shoes.

• Follow all grooming standards and health department requirements.

• Ensure kitchen staff also adhere to appearance and uniform guidelines.

Communication Standards

• Communicate clearly, respectfully, and professionally with all team members.

• Maintain calm, efficient communication during high-pressure service periods.

• Relay instructions, feedback, and updates from the Executive Chef to the kitchen team accurately.

• Collaborate with front-of-house staff to support smooth service and guest satisfaction.

• Address conflicts or issues in a constructive, solutions-focused manner.

Qualifications & Requirements

• 2–4+ years of professional cooking experience, with at least 1 year in a leadership role.

• Culinary education preferred but not required.

• Strong cooking skills and understanding of kitchen operations.

• Strong organizational skills and ability to manage multiple tasks simultaneously.

• Leadership ability with strong communication and training skills.

• Excellent time-management, problem-solving, and decision-making skills.

• Ability to work evenings, weekends, and holidays as needed.

Physical Requirements

• Ability to stand for extended hours.

• Ability to lift up to 50 pounds.

• Ability to work in a hot, busy kitchen environment.

Pay: $55, $65,000.00 per year

Benefits:

• Food provided
• Health insurance
• Paid time off

Work Location: In person