Sous Chef

Kitchen Operations

Assist in managing daily kitchen operations.
Ensure stations are properly set up, stocked, and prepared for service.
Monitor recipe execution, portion control, and food quality standards.
Support kitchen organization, cleanliness, and readiness.
Assume leadership of the kitchen when the Chef de Cuisine is absent.

Service Leadership

Lead and support the kitchen team during service.
Manage ticket flow, kitchen communication, and service pacing.
Monitor food quality, presentation, and consistency.
Address service issues quickly and effectively.
Maintain a calm and professional environment during high-volume periods.

Team Leadership & Training

• Supervise line cooks, prep cooks, and dishwashers.
  Train and onboard new kitchen employees.
  Coach team members on culinary techniques, food safety, and company standards.
  Provide ongoing feedback and support employee development.
  Assist with performance management and accountability.

Prep & Production Management

Oversee prep production and daily kitchen readiness.
Monitor inventory levels and communicate product needs.
Ensure proper food storage, labeling, and FIFO procedures.
Assist with prep planning based on business volume and forecasts.

Food Safety & Sanitation

• Enforce food safety, sanitation, and health department standards.
  Monitor food temperatures and proper handling procedures.
  Maintain a clean, organized, and safe kitchen environment.
  Report maintenance and equipment issues as needed.

Administrative Support

• Assist with scheduling, shift planning, and operational reporting.
  Communicate staffing, inventory, and operational concerns to the Chef de Cuisine.
  Support overall kitchen efficiency and cost control efforts.

Qualifications

• Minimum 2–3 years of kitchen leadership experience in a high-volume restaurant.
  Experience supervising and training culinary team members.
  Strong knowledge of food safety, sanitation, and kitchen operations.
  Ability to lead a service independently.
  ServSafe Certification required or obtainable within 90 days of hire.
  Strong communication, leadership, and organizational skills.
  Flexible schedule including nights, weekends, and holidays.

Core Competencies

• Kitchen Operations Management
  Food Quality & Consistency
  Team Leadership & Training
  Service Execution
  Food Safety & Sanitation
  Inventory & Prep Management
  Communication & Problem Solving
  Time Management & Organization
  Coaching & Staff Development
  Attention to Detail