Sous Chef - Production

Critical Duties

• Lead the daily execution of an assigned production area within the culinary operation.
• Supervise and direct a team of Prep Cooks to ensure production schedules and quality expectations are achieved.
• Delegate production assignments while monitoring progress throughout the day.
• Actively prepare food while maintaining oversight of production activities.
• Maintain strict adherence to approved recipes, production procedures, and portion standards.
• Communicate recipe concerns, production challenges, or recommended improvements to the Executive Sous Chef and Executive Chef.
• Provide constructive feedback regarding food quality, preparation methods, and production efficiencies.
• Maintain compliance with all company food safety standards and regulatory requirements.
• Maintain HACCP procedures and all standard operating procedures.
• Monitor inventory usage within assigned production areas and communicate shortages or concerns.
• Collaborate with culinary leadership to improve production logistics and kitchen efficiency.
• Support operational success by maintaining awareness of labor utilization and production efficiency.
• Support operational success by maintaining awareness of food cost awareness and product yields.
• Support operational success by reducing waste and improving product utilization.
• Support operational success by promoting a culture of food safety throughout the kitchen.

Qualifications

• 3–5 years of progressive culinary experience in high-volume catering, banquet, hotel, restaurant, or institutional food service.
• Previous experience supervising or leading a small culinary team preferred.
• Advanced knife skills and professional cooking techniques.
• Strong knowledge of classical and modern culinary methods.
• Demonstrated ability to execute recipes with consistency and precision.
• Excellent organizational and time management skills.
• Strong communication and interpersonal abilities.
• Ability to prioritize multiple production tasks in a fast-paced environment.
• Working knowledge of Microsoft Office applications.
• Willingness to learn and become proficient in company production systems.

Skills & Expertise

• Develop proficiency and effectively utilize company operational systems including Flightboard, Caterease Food Service Suite, Microsoft Outlook, Microsoft Excel, Microsoft Word, and Microsoft Teams (or similar communication platforms).

Leadership Competencies

• Consistently demonstrate strong culinary craftsmanship.
• Leadership through example.
• Effective communication.
• Accountability.
• Adaptability.
• Attention to detail.
• Teamwork and collaboration.
• Organization and planning.
• Positive attitude under pressure.
• Continuous improvement mindset.
• Problem-solving abilities.
• Professionalism and integrity.
• Commitment to coaching and developing others.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to bend, stoop, kneel, push, and pull throughout the workday.
• Comfortable working in refrigerated, freezer, and high-temperature kitchen environments.
• Ability to safely operate commercial kitchen equipment.
• Ability to work mornings, evenings, weekends, holidays, and extended hours based on business demands.