Sous Chef - Prep & Line

Sous Chef Duties And Responsibilities

• Leading and executing daily prep operations in accordance with established recipes, portion standards, and kitchen procedures.
• Running the lunch service line and maintaining station readiness, cleanliness, and mise en place throughout service.
• Assisting with batch cooking, sauce production, protein preparation, and banquet prep as directed by the Executive Chef.
• Maintaining food safety, sanitation, and HACCP compliance standards at all times.
• Mentoring and supporting line cooks and prep staff to uphold the kitchens quality and consistency standards.
• Communicating inventory needs, product quality concerns, and operational issues directly to the Executive Chef.

Sous Chef Professional Expectations

• Genuine hospitality, local sourcing, and consistent quality are core values.
• Punctuality - arriving ready to work at your scheduled start time, in uniform, prepared for the day.
• Respectful communication with all team members and management at all times.
• Treating the kitchen and its standards as your own.
• Willingness to support the team wherever needed as the operation grows.
• Confidentiality - recipes, procedures, vendor relationships, and business information are proprietary.

Sous Chef Physical Requirements

• Regularly stand for extended periods of time; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; balance; stoop, kneel, crouch or crawl.
• Regularly lift and/or move up to 40 pounds.
• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.