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.
