Sous Chef

About the role

A Day In The Life As a Sous Chef, your day is centered around keeping kitchen operations consistent, organized, and ready for service. You focus on coordinating food preparation, ensuring recipes are followed, and maintaining quality across everything that goes out. When needed, you step in to support planning and directing production, helping keep the rhythm of the kitchen steady from prep through service. A key ingredient of this role is keeping everything running smoothly behind the scenes. You monitor production levels, manage inventory flow, and maintain clean, well‑organized work areas while meeting food safety and handling standards. From checking temperatures to preparing orders and tracking supplies, the work stays active throughout the day, making it a strong fit for someone who values consistency, structure, and attention to detail.

Skills

• Food Preparation Expertise: Experience preparing food using standard recipes and production methods in a high‑volume setting
• Kitchen Coordination: Managing workflow, production timing, and order efficiency during service
• Attention to Detail: Accuracy in portioning, temperature control, and presentation standards
• Organization & Time Management: Handling multiple tasks while maintaining structure in a fast‑paced kitchen
• Food Safety & Sanitation Knowledge: Knowledge of safe food handling, hygiene standards, and regulatory requirements
• Inventory & Product Flow: Maintaining proper stock levels, rotation practices, and minimizing waste
• Operational Awareness: Following kitchen procedures, production systems, and equipment guidelines
• Communication Skills: Clear exchange of information related to production needs, quality standards, and kitchen operations
• Adaptability: Maintaining consistency during changing priorities, service demands, and production levels
• Physical Capability: Comfort with standing for extended periods, handling equipment, and lifting up to 55 lbs.

Requirements

• Must be 18 years of age or older
• At least 4 years of progressive experience in high‑volume food production, catering, or a related environment (or equivalent combination of education and experience)