Sous Chef

Duties & Responsibilities

• Aid the Executive Chef in daily kitchen operations and menu execution.
• Supervise, train, and mentor kitchen staff to maintain high culinary standards.
• Ensure consistent quality, presentation, and portion control for all dishes.
• Oversee inventory, ordering, and stock management to minimize waste and maximize efficiency.
• Maintain strict adherence to food safety, sanitation, and hygiene standards.
• Collaborate on menu development, seasonal specials, and innovative culinary techniques.
• Cookware and kitchen equipment maintenance.
• Coordinate kitchen workflow, ensuring timely preparation and service of all meals.
• Monitor staff performance and provide constructive feedback to enhance skills and efficiency.
• Aid in managing labor costs and operational budgets.

Required Skills & Abilities

• Detail-oriented with a focus on quality and consistency.
• Maintains discretion and respects guest privacy.
• Delivers work that meets high cleanliness and service standards.
• Interacts with guests in a professional and courteous manner.
• Able to read product labels and communicate effectively with guests.
• Basic English reading, writing, and speaking skills preferred.
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food preparation, techniques, and plating standards.
• Familiarity with inventory management and cost control best practices.

Education & Experience

• Minimum 3–5 years of experience in a high-end or fine-dining kitchen, with prior supervisory experience.
• Serve Safe Certified or ability to be obtain certification.

Mental And Physical Requirements

• Ability to stand and walk for extended periods of time.
• Ability to lift/move up to 50 lbs.
• Ability to use kitchen equipment with repetitive motion.

Cultural Fit and Values

Embody our FORT values; Fun, Ownership, Respect, and Teamwork, by fostering collaboration, transparency, and a service-oriented mindset toward both the organization and the community.