Job Description

Duties and Responsibilities:

• Assists Executive Chef in managing all food production coming from commissary.
• Reports to Executive Chef and consults with them regarding daily changes and projected business.
• Supervises and coordinates activities of cooks and other kitchen personnel.
• Acts as a positive leader in the kitchen, setting standards for professionalism, urgency, and execution.
• Prepares, cooks, and finishes sauces, stocks, dressings, and a variety of other products consistently with high-quality flavor profiles.
• Ensures proper preparation of ingredients including chopping, portioning, weighing, rotating and storing food items.
• Maintains consistency in recipe outcome, taste, and presentation according to established recipes and standards.
• Oversees kitchen setup and breakdown, ensuring readiness for service and proper sanitation practices.
• Leads by example in maintaining a clean, organized, and efficient kitchen.
• Coordinates timing of production and staging with outlets to ensure smooth service flow.
• Monitors food quality and corrects issues in real time during service.

Operational & Leadership Responsibilities:

• Assists with training and mentoring kitchen staff, reinforcing proper techniques and standards.
• Ensures adherence to food safety and sanitation regulations.
• Participates in menu development, with emphasis on sauces, accompaniments, and flavor balance.
• Maintains proper inventory levels and assists with ordering and cost control.
• Communicates effectively with chefs and warehouse/delivery teams to ensure proper allocation of product to outlets.
• Assumes responsibility for Executive Chef in their absence.

Safety Responsibilities and Requirements:

• Strong culinary knowledge with emphasis on command of flavors, consistency and efficiency.
• Demonstrated leadership ability in a fast-paced kitchen environment.
• Ability to prepare and execute recipes with precision and consistency.
• Knowledge of food safety, sanitation, and proper kitchen procedures.
• Strong organizational and time-management skills.
• Ability to maintain a clean and “show ready” kitchen environment at all times.
• Ability to work flexible hours, including evenings, weekends, and holidays

Qualifications/Requirements/Experience/Education:

• Previous experience as a Sous Chef, Lead Line Cook, or similar role
• Culinary degree or equivalent professional experience
• Advanced understanding of flavor profiles, reductions, emulsions, and finishing techniques
• Able to read, follow and direct orders, lists and recipes
• Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment
• Ability to train and motivate at the line level
• Full knowledge and ability to safely produce food for allergies and diet preferences
• Valid Serve Safe certification card required on duty
• Must have the ability to stand, walk, bend, kneel, and lift up to 50 lbs. often
• CPR/First Aid certification
• Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred

Work Environment:

• Fast-paced kitchen environment requiring multitasking and attention to detail
• High standards of cleanliness, organization, and professionalism required at all times