Sous Chef - 1606 Restaurant & Oyster Bar

About the role

The Sous Chef will oversee daily kitchen operations, support and mentor the culinary team, and ensure consistent, high-quality cuisine and presentation. This role is responsible for recipe adherence, inventory control, food safety, and fostering a positive, growth-oriented work environment. Success is measured by kitchen efficiency, guest satisfaction and the professional development of the team.

Responsibilities

• Lead all food production and service activities in the 1606 Restaurant Kitchen
• Train, coach and evaluate kitchen staff in proper preparation techniques, safety and sanitation
• Enforce recipe, portion and plating standards to ensure creative and consistent presentation
• Manage weekly and monthly inventory controls, including: – Conducting food and supply counts – Reviewing usage reports and cost-of-goods metrics – Implementing stock rotation, proper labeling and first-in, first-out (FIFO) procedures
• Source and select the freshest produce, meats, seafood and specialty ingredients
• Collaborate with the Executive Chef and Chef de Cuisine to review and update menus, recipe specifications and production forecasts
• Maintain kitchen equipment, monitor kitchen flow and expediting to meet service standards and minimize waste
• Foster teamwork, accountability and a culture of continuous improvement in the back-of-house
• Assist the Executive Chef and Chef de Cuisine on special culinary projects and events

Requirements

• In-depth knowledge of culinary techniques, food safety and sanitation standards
• Proven experience in inventory management and cost-control practices
• Practical baking and pastry skills preferred
• Proficiency with Microsoft Office Suite and inventory management systems
• Exceptional attention to detail, multi-tasking ability and composure under pressure
• Strong verbal and written communication skills; bilingual or multilingual candidates a plus
• Flexible availability, including nights, weekends and holidays

Skills

• Strong organizational, communication and problem-solving skills

Experience

• Minimum 7 years of professional culinary experience in a full-service restaurant kitchen
• At least 2 years in a kitchen management or supervisory role
• Baking and pastry experience strongly preferred
• ServSafe certification preferred
• Demonstrated ability to train, motivate and lead a team of 25+ employees

Physical Requirements

• Ability to stand and move for up to 10 hours per shift
• Ability to lift and carry up to 80 lbs
• Comfortable working in a hot, fast-paced kitchen environment

Working Environment

• Primarily back-of-house: production kitchen, walk-in coolers/freezers, expediting stations
• Combination of individual tasks and team collaboration

Job Benefits

• Benefits when working on average 30 hours – including paid time off & health coverage (medical, dental, vision)
• Discount when dining at the Beauport Hospitality Group Restaurants
• Rewards and Recognition