Sous Chef - Commissary

About the Role

Assists the Executive Chef in managing all food production from the commissary, consulting on daily changes and projected business. Acts as a positive leader in the kitchen, setting standards for professionalism, urgency, and execution.

Responsibilities

• Supervises and coordinates activities of cooks and other kitchen personnel.
• Prepares, cooks, and finishes sauces, stocks, dressings, and a variety of other products with high-quality flavor profiles.
• Ensures proper preparation of ingredients, including chopping, portioning, weighing, rotating, and storing food items.
• Maintains consistency in recipe outcome, taste, and presentation according to established recipes and standards.
• Oversees kitchen setup and breakdown, ensuring readiness for service and proper sanitation practices.
• Leads by example in maintaining a clean, organized, and efficient kitchen.
• Coordinates timing of production and staging with outlets to ensure smooth service flow.
• Monitors food quality and corrects issues in real time during service.
• Assists with training and mentoring kitchen staff, reinforcing proper techniques and standards.
• Ensures adherence to food safety and sanitation regulations.
• Participates in menu development, with emphasis on sauces, accompaniments, and flavor balance.
• Maintains proper inventory levels and assists with ordering and cost control.
• Communicates effectively with chefs and warehouse/delivery teams to ensure proper allocation of product to outlets.
• Assumes responsibility for the Executive Chef in their absence.

Requirements

• Strong culinary knowledge with emphasis on command of flavors, consistency, and efficiency.
• Demonstrated leadership ability in a fast-paced kitchen environment.
• Ability to prepare and execute recipes with precision and consistency.
• Knowledge of food safety, sanitation, and proper kitchen procedures.
• Strong organizational and time-management skills.
• Ability to maintain a clean and “show ready” kitchen environment at all times.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Previous experience as a Sous Chef, Lead Line Cook, or similar role.
• Culinary degree or equivalent professional experience.
• Advanced understanding of flavor profiles, reductions, emulsions, and finishing techniques.
• Able to read, follow, and direct orders, lists, and recipes.
• Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools, and equipment.
• Ability to train and motivate at the line level.
• Full knowledge and ability to safely produce food for allergies and diet preferences.
• Valid Serve Safe certification card required on duty.
• Ability to stand, walk, bend, kneel, and lift up to 50 lbs. often.
• CPR/First Aid certification.
• Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred.

Work Environment

Fast-paced kitchen environment requiring multitasking and attention to detail. High standards of cleanliness, organization, and professionalism are required at all times.