Sous Chef

The Sous Chef is the second-in-command in the kitchen, supporting the Executive Chef in daily operations. This role ensures smooth execution of service, leads kitchen staff during the Executive Chef's absence, and helps maintain quality and consistency.

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  Assist the Executive Chef in food preparation, cooking, plating, and menu development.

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  Supervise line cooks and prep staff; provide training, direction, and feedback.

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  Ensure station readiness, production schedules, and daily prep lists.

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  Maintain kitchen organization, cleanliness, and compliance with safety and sanitation standards.

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  Monitor inventory levels and communicate needs for ordering or replenishment.

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  Help manage food waste, portioning, and cost controls.

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  Step in to lead kitchen operations during Executive Chef's absence.

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  Coordinate with front-of-house teams to ensure smooth service flow.

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  2–5 years of experience in a professional kitchen.

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  Strong culinary technique and understanding of kitchen operations.

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  Ability to lead teams and maintain a calm, organized environment.

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  Excellent communication and multitasking abilities.