Sous Chef

POSITION SUMMARY

Lead daily kitchen preparation and service, reporting to the Executive Sous Chef. Train and coach culinary team, organize production, and maintain consistent standards for flavor, presentation, food safety, and cleanliness. Work alongside the team during service and oversee kitchen operations during assigned coverage.

ESSENTIAL RESPONSIBILITIES:

· Plan daily preparation and station assignments around reservations, expected covers, events, and available staffing.

· Lead service, work stations as needed, and verify seasoning, cooking, portions, plating, and timely order completion.

· Brief the team on menu changes, shortages, dietary requests, and service priorities; coordinate with the expeditor and dining team.

· Train and coach cooks, demonstrate techniques, and address performance concerns with the Executive Sous Chef.

· Monitor receiving, product quality, storage, labeling, rotation, and temperature controls; correct unsafe practices promptly.

· Manage preparation quantities, inventory counts, requisitions, and waste records within approved procedures.

· Support scheduling and labor planning; adjust shift deployment within approved staffing guidelines.

· Maintain recipe cards, production checklists, and cleaning routines; contribute to menu testing and outlet opening preparation.

· Communicate service results, staffing concerns, and maintenance needs; take charge of the assigned kitchen during delegated coverage.

REQUIRED QUALIFICATIONS:

· At least three years of professional culinary experience, including at least one year leading a station, shift, or team.

· Strong cooking and food safety skills, clear communication, and the ability to coach others and organize production.

PREFERRED QUALIFICATIONS:

· Sous Chef experience in an upscale restaurant, hotel, or private club.

· Familiarity with inventory, scheduling, recipe costing, and opening a new outlet.

· Culinary education and recognized food safety certification are helpful.

KNOWLEDGE AND SKILLS:

· Equivalent practical experience and relevant training are welcome.

· Ability to understand safety instructions and communicate clearly with the team.

· Assigned shifts may include early mornings, weekends, and holidays.

CERTIFICATIONS AND OTHER REQUIREMENTS:

1. Valid Drivers License.

2. Food Safety Certification.

WORKING CONDITIONS AND PHYSICAL EFFORT:

· Working conditions are performed in both interior and exterior surroundings. Physical strength demands may require lifting, carrying, pulling or pushing objects weighing up to 50 pounds.

· Assigned shifts may include early mornings, evenings, weekends, and holidays. Work involves prolonged standing near the kitchen pass, frequent communication, and handling service supplies, with or without reasonable accommodation. Follow safe food handling and equipment procedures.