Job Description:
As Sous Chef, you will play a key leadership role in the kitchen, working closely with and supporting the Executive Chef by managing daily operations, upholding high culinary standards, and ensuring a safe, clean, and efficient work environment.
You will be responsible for supervising kitchen staff, maintaining food quality and consistency, managing ordering, and assisting with monthly inventory.
In this role, you will support the Executive Chef in enforcing standards of service, food safety, sanitation, and consistency in food preparation and presentation.
You will also contribute to fostering a positive and collaborative kitchen culture, mentoring team members, and supporting their professional growth and development.
Please note:
This job description is subject to change and may be modified to reflect evolving responsibilities and business needs.
Responsibilities Include:
Leadership & Team Management Lead kitchen operations in the absence of the Executive Chef
Daily tasks and any additional duties assigned by the Executive Chef or Operations Team
Work collaboratively with the Food & Beverage management team to execute daily priorities and service goals
Provide hands-on support and oversight across all kitchen stations, assisting line cooks as needed
Demonstrate strong leadership and teamwork abilities; mentor, train, and guide team members to ensure consistent performance and professional growth
Maintain clear and consistent communication with the General Manager and Executive Chef regarding staffing, training, service issues, and kitchen operations
Document all shift notes and staff updates in Compeat at the end of every shift
Operational Excellence
Assist with daily ordering, inventory control, and cost management
Maintain food costs at or below 26% through proper portioning, inventory management, and waste reduction
Expedite service efficiently during high-volume shifts, with the ability to manage 350+ covers while maintaining food quality and presentation standards
Ensure all open and closing procedures are completed in accordance with company standards
Food Safety & Compliance
Hold a valid Serve Safe Certification and consistently uphold the highest standards of food safety, cleanliness, and sanitation
Ensure all kitchen areas are compliant with local health department and OSHA regulations
Promote and enforce proper hygiene and safety procedures among all kitchen staff
Physical Requirements
Must be able to stand for extended periods 10+ hours
Must be able to lift up to 50 pounds as required by kitchen operations