Sous Chef

Job Summary

We're seeking a talented Sous Chef to help launch and support an elevated hospitality-driven dining program within a premier corporate campus environment. This is an exciting opportunity to play a key leadership role in a chef-driven operation that combines restaurant-quality dining, specialty beverage offerings, grab-and-go services, catering, and workplace hospitality. This role offers a highly desirable Monday-Friday schedule with no late-night service, providing the opportunity to focus on culinary excellence, team development, and guest experience in a dynamic professional setting.

Key Responsibilities

• Partner with the Executive Chef to oversee daily culinary operations across café dining, specialty beverage programs, grab-and-go offerings, pantry services, catering, and special events.

• Support the execution of innovative menus that balance creativity, seasonality, quality, and operational efficiency.

• Lead by example in all aspects of food preparation, production, and service while maintaining exceptional culinary standards.

• Ensure consistency in food quality, presentation, and guest experience across multiple service platforms.

• Coach, train, and mentor culinary team members while fostering a positive, organized, and inclusive kitchen culture.

• Aid in menu planning, tastings, recipe development, and new program rollouts.

• Collaborate closely with hospitality and operations teams to support seamless service execution and overall guest satisfaction.

• Support prep, production, and service to ensure freshness, consistency, and attention to detail.

• Support food cost management through effective ordering, inventory control, waste reduction, and production planning.

• Maintain recipes, production guides, and culinary standards to support consistent execution.

• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and company policies.

• Provide leadership and direction in the absence of the Executive Chef.

• Assist with catered events, executive meetings, hospitality activations, and special programs as needed.

• Contribute ideas and best practices that drive continuous improvement and operational excellence.

Requirements

• Experience supporting or leading culinary teams within restaurant, hospitality, workplace dining, catering, or upscale foodservice environments.

• Strong leadership skills with a collaborative, team-oriented approach.

• Solid culinary fundamentals and the ability to execute across multiple service formats and dayparts.

• Experience working in guest-facing environments where professionalism and hospitality are essential.

• Strong organizational skills with the ability to manage multiple priorities in a fast-paced setting.

• Knowledge of production planning, menu execution, and service leadership.

• Understanding of food cost management, purchasing, inventory practices, and waste reduction initiatives.

• Knowledge of food safety, sanitation, HACCP, and regulatory compliance standards.

• Ability to follow established systems while contributing innovative ideas and operational improvements.

• Adaptability and a solutions-focused mindset in a growing and evolving operation.

• Passion for culinary excellence, hospitality, and developing high-performing teams.

• Culinary degree or equivalent professional experience.

• Previous Sous Chef or culinary leadership experience.

• Experience supporting catering, hospitality events, or workplace dining programs.

• ServSafe Certification or equivalent food safety certification.

• Experience in high-volume, quality-focused foodservice operations.