Job Summary:
The Sous Chef plays a critical role in supporting the Executive Chef in all kitchen operations. This hands-on leadership position ensures food quality, consistency, and safety while helping manage kitchen staff, inventory, and daily food preparation. The ideal candidate thrives in a fast-paced environment, has strong culinary skills, and is passionate about creating exceptional dining experiences.
Key Responsibilities:
Assist the Executive Chef in planning and executing all menu items
Supervise and coordinate activities of kitchen staff to ensure efficient operation
Ensure all food is prepared to the highest quality and presentation standards
Oversee proper food storage, rotation, and sanitation practices in compliance with health and safety regulations
Train, mentor, and motivate kitchen staff; lead by example during busy shifts
Monitor inventory levels; assist with ordering and receiving supplies
Contribute to new menu development and seasonal specials
Step in for the Executive Chef as needed
Maintain a clean and organized kitchen environment
Ensure timely execution of dishes during service periods
Qualifications:
Proven experience as a Sous Chef or in a similar culinary leadership role
Culinary degree or equivalent training preferred
Strong understanding of cooking techniques, food safety, and kitchen operations
Ability to lead, coach, and inspire a diverse team
Excellent time management and organizational skills
Flexibility to work evenings, weekends, and holidays as needed
Passion for food, creativity, and attention to detail
Physical Requirements:
Able to stand for extended periods
Able to lift 50 pounds
Comfortable working in fast-paced kitchen environment
Benefits:
Competitive salary
Paid time off
Staff meals and discounts
Opportunities for growth and advancement
Golf and practice facility privileges
No late nights