Sous Chef

Culinary Operations and Food Quality Management

Lead and oversee all kitchen operations, including food preparation, presentation, portioning, production flow, and sanitation.

Ensure food products meet established quality, consistency, and service standards while being prepared and served in a timely manner.

Effectively utilize menu management systems to maintain accurate menu and nutritional information.

Monitor food storage, rotation, holding temperatures, and sanitation practices to ensure compliance with food safety regulations and departmental standards.

Staff Leadership and Workforce Management

Supervise, schedule, train, coach, and develop culinary staff to ensure effective execution of daily operations.

Foster a culture of accountability, engagement, teamwork, and continuous improvement through ongoing training and performance feedback.

Ensure compliance with departmental policies, procedures, and the Collective Bargaining Agreement, including appropriate documentation and administration of disciplinary processes.

Promote safe work practices and proper use of equipment while maintaining a productive and inclusive work environment.

Financial Stewardship and Resource Management

Manage inventory levels and order food, beverage, and operational supplies to support service needs while adhering to budget guidelines.

Identify opportunities to reduce waste, and implement cost-control measures to improve operational efficiency.

Ensure kitchen equipment is maintained in a clean, safe, and operational condition through regular inspection and follow-up.

Utilize operational data, customer feedback, and performance metrics to drive continuous improvement and support departmental goals.

Supervisory Relationships

This position has direct supervisory responsibility over hourly food service employees and reports administratively and functionally to the General Manager (or other position, depending on location).