Sous Chef

About the role

Reporting to the Chef de Cuisine, the Sous Chef is a kitchen leadership role responsible for overseeing the dining unit operations and menus served at International House. This position uses leadership and judgment skills as an experienced food service professional who is able to identify and resolve quality assurance issues effectively. This role creates, inspects, and audits dining unit meal services for menu quality, consistency, adherence to food safety guidelines, production safety, and food cost accuracy. The Sous Chef will also prepare, cook, and serve meals in accordance with daily and weekly menu and special item production requirements, and assigns and oversees production, preparation, and sanitation tasks to subordinates. Assures that all foods are delivered and presented in an eye-appealing manner while meeting all SERVE-Safe and safety standards.

Responsibilities

• Team Leadership & Development
  • Supervise, mentor, and train kitchen staff, fostering a positive, collaborative, and inclusive work environment.
  • Monitor employee performance, communicate concerns to leadership, and support efforts to address performance issues.
  • Direct the daily work of Cooks by assigning tasks and coordinating workflow to ensure timely and efficient food production and service.
  • Support staff development through training in culinary techniques, safety practices, and customer service.
  • Participate in employment interviews and make hiring recommendations.
• Kitchen Operations
  • Oversee kitchen operations, including food preparation, production, and service.
  • Manage food inventory, purchasing, vendor relationships, and cost controls to maintain budget targets.
  • Ensure compliance with health, safety, sanitation, handling, and storage of food and equipment.
  • Supervise subordinates in food preparation, cleaning, cutting, spice mixing, seasoning, frying, and roasting.
  • Responsible for food orders in conjunction with the Head Chef.
• Menu Development
  • Train staff and ensure high standards for menu execution, food preparation, recipe adherence, and presentation.
  • Plan and execute daily menus, special events, and culturally diverse meals that reflect the diverse community at International House.
  • Develop seasonal and themed menus with an emphasis on freshness, nutritional balance, and global culinary traditions.
• Catering & Special Events
  • Prepare and assist in designing and executing catering menus to meet the needs of a diverse clientele.
  • Collaborate with the Events and Catering team to perform catering services for all International House events.
• Other duties as assigned.

Requirements

• A culinary degree or equivalent professional training is required.
• Minimum of 3–5 years of progressive culinary experience.
• Strong verbal and written communication in English, with active listening, flexibility, critical thinking, and time management skills.
• Demonstrated experience in preparing international cuisines and accommodating diverse dietary needs (vegetarian, vegan, halal, kosher, gluten-free, etc.).
• Strong knowledge of food safety standards, kitchen management, and inventory control.
• Intermediate computer skills.
• Experience managing and motivating a diverse kitchen staff.
• Excellent organizational, communication, and leadership skills.
• Commitment to the values of diversity, equity, inclusion, and intercultural understanding.
• Ability to lead and direct in a unionized environment.

Working Conditions

• This role requires work on some evenings, weekends, and holidays.
• Fast-paced kitchen and dining environment with extended periods of standing (6 to 8 hours).
• Ability to lift 25-30 pounds on a regular basis.

Pay

Pay range: $37.01 - $38.46 per hour, eligible for overtime. Pay is commensurate with experience and qualifications.

Schedule

Non-exempt, full-time (40-50 hours per week).

Benefits

• Medical, dental, and vision coverage.
• Retirement contributions with a 100% employer match on employee contributions up to 5% of eligible compensation, plus an additional employer non-elective contribution.
• Paid vacation totaling 18 days of accrual in the first year (increasing after 5 years), paid sick time, 14 paid holidays, and generous family leave and accommodations.
• Life insurance, short- and long-term disability, Flexible Spending Account (FSA), commuter benefits, and an Employee Assistance Program (EAP).
• Professional development support.