Job Description

Sous Chef

Job Title: Sous Chef
Department: Kitchen / Culinary Operations
Reports To: Executive Chef / Head Chef

The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining food safety standards, and leading the culinary team. This role requires strong leadership, organizational skills, and a passion for delivering exceptional dining experiences while maintaining efficiency and consistency.

Key Responsibilities

• Assist the Executive Chef in planning, preparing, and executing menu items.
• Supervise and mentor line cooks and other kitchen staff during service.
• Ensure all dishes are prepared consistently according to recipes, presentation standards, and quality expectations.
• Monitor food quality, portion control, and plating.
• Maintain inventory levels and assist with ordering, receiving, and storing food and supplies.
• Minimize food waste and control food costs.
• Ensure compliance with all health, sanitation, and food safety regulations.
• Train new kitchen employees on recipes, techniques, safety procedures, and kitchen standards.
• Coordinate kitchen workflow to ensure timely service during peak hours.
• Assist with scheduling, performance evaluations, and staff development.
• Step into the Executive Chef's role during absences.
• Maintain a clean, organized, and safe work environment.
• Collaborate with front-of-house management to ensure excellent guest satisfaction.

Qualifications

• 3–5 years of culinary experience, including at least 1–2 years in a supervisory role.
• Culinary degree or equivalent professional experience preferred.
• Strong knowledge of food preparation techniques, kitchen equipment, and sanitation practices.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent time management and organizational skills.
• Strong communication and problem-solving abilities.
• Flexible schedule, including evenings, weekends, and holidays.
• Food Handler and/or ServSafe Certification preferred.

Required Skills

• Leadership and team management
• Food preparation and presentation
• Inventory and cost control
• Kitchen organization
• Multitasking under pressure
• Attention to detail
• Menu execution
• Food safety compliance
• Effective communication

Physical Requirements

• Ability to stand for extended periods.
• Lift and carry up to 50 pounds.
• Work in hot, fast-paced kitchen environments.
• Perform repetitive motions such as chopping, lifting, and bending.

Compensation & Benefits (Optional)

• Competitive salary
• Health, dental, and vision insurance
• Paid time off
• Employee meal program
• Professional development opportunities
• Retirement savings plan (if applicable)

This job description is intended to outline the primary responsibilities and qualifications for the Sous Chef position and may be modified based on operational needs.