Sous Chef

Responsibilities

• Manage day-to-day kitchen operations and lead culinary teams within Hot Kitchen and/or Cold Kitchen production areas in a high-volume fine dining environment.
• Execute food service standards related to quality, consistency, technique, portioning, presentation, and food cost control.
• Oversee preparation and production of hot and cold menu items while ensuring all meals meet quality, taste, and presentation standards.
• Maintain cleanliness, maintenance, and safety standards for kitchen equipment and production areas.
• Analyze kitchen operations and implement process improvements to support productivity, efficiency, and quality.
• Ensure compliance with HACCP, food safety, sanitation, OSHA, and all state and federal regulations involving food handling and kitchen operations.
• Support the Executive Chef with menu development, catering proposals, scheduling, labor planning, reporting, and cost control initiatives.
• Contribute creative ideas for menu enhancements, modern plating techniques, and current culinary trends.
• Train, mentor, motivate, and supervise culinary team members while fostering a positive and professional kitchen culture.
• Provide hands-on leadership during service periods and assist team members as operational needs require.
• Conduct coaching, training, and performance management to support employee development.
• Create and maintain operational reports, production records, and documentation as requested by management.
• Support overall catering growth through innovation, operational excellence, and elevated presentation standards.

Qualifications

• Minimum of 5+ years of culinary experience in high-volume, upscale, fine dining, luxury hospitality, catering, airline catering, hotel, or banquet operations.
• Previous Sous Chef or culinary leadership experience in a fine dining environment strongly preferred.
• Culinary degree or formal culinary training from an accredited culinary institution preferred.
• Proven experience managing kitchen staff, production schedules, and culinary operations within Hot Kitchen and/or Cold Kitchen environments.
• Strong knowledge of current culinary trends, modern cooking techniques, upscale food preparation, plating, and presentation standards.
• Experience with large-scale catering and high-volume production operations preferred.
• ServSafe and/or HACCP Certification preferred.
• Strong leadership and team management skills with the ability to mentor, motivate, and develop culinary staff.
• Excellent understanding of food cost control, inventory management, portion control, and waste reduction practices.
• Strong organizational, multitasking, and problem-solving skills with exceptional attention to detail.
• Able to perform with urgency and maintain composure in a fast-paced, high-pressure kitchen environment.
• Hands-on leadership approach with willingness to support all areas of kitchen operations as needed.
• Excellent communication and interpersonal skills with the ability to collaborate across departments and leadership levels.
• Strong knowledge of HACCP, food safety, sanitation, and health regulations.
• Able to work independently as well as collaboratively within a team environment.
• Able to analyze kitchen operations, improve efficiencies, and maintain high culinary standards.
• Able to work long hours on foot and in environments with varying temperatures.
• Flexibility to work different shifts, including nights, weekends, and holidays, based on business needs.