Job Description

The Sous Chef supports the day-to-day culinary operations of the restaurant by ensuring the preparation and presentation of high-quality food, maintaining food safety and sanitation standards, controlling food costs, and providing leadership to kitchen team members. This position assists with menu development, staff training, inventory management, and operational oversight while delivering exceptional guest service in a fast-paced, high-volume environment.

• Oversee the operation of all kitchen areas, including but not limited to, staff management, receiving, supplies, recipes, and quality preparation of all food items.

• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. A strong team mentality is required.

• Lead, supervise, and motivate and direct the kitchen staff to achieve goals and objectives.

• Maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Maintain cleanliness, safety, and health department standards.

• Conduct periodic inspections of all assigned areas including line, preparation, pantry, clean-up and storage.

• Knowledge of food handling and preparation principles/procedures for all foods produced and served in each outlet.

• Utilize a high level of attention to detail in all facets of kitchen operations.

• Serve as a role-model for team members while fostering teamwork, employee morale, motivation and open communication. Create an atmosphere of continual skill development of the culinary team.

• Assist in training team members.

• Serve as role model and sets the standard for all team members to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service.

• Encourage a cooperative and consistent level of communication with kitchen staff, front-end staff and management.

• Evaluate current practices and processes; immediately recognize potential areas to improve current quality of products and services provided to the customers.

• Recognizes a problem when it arises and resolves it appropriately using good judgment, tact and initiative according to company policy and procedure.

• Bachelor’s Degree, Culinary Arts Degree or equivalent work experience preferred.

• Minimum of 3-5 years experience in a large volume food establishment including banquets /specialty outlets preferred.

• Must have exemplary verbal communication and customer service skills.

• Must possess general knowledge of expense control as it relates to the forecasting/budgeting of expenses and payroll.

• Must be able to work independently with minimal supervision.

• Must be able to work a flexible schedule to include nights, holidays and weekends.

• Must obtain and maintain required food handling and Food Manager certifications.

• Must be able to work in crowded, noisy, or otherwise stressful environments.

ADDITIONAL REQUIREMENTS

• Lifts up to a maximum 70 lbs.; must be able to carry objects weighing up to 50 lbs. above and below shoulder level.

• Position requires 30% standing, 10% sitting, and 60% walking.

• Frequent bending, pushing, twisting, kneeling, climbing, stooping and reaching overhead.

• Must be able to respond to touch, speech, aural and visual cues.

• Must possess coordination and dexterity to use kitchen utensils.

• Must be able to tolerate industry standard cleaning/sanitizing chemicals.

• Must be able to work in a fast-paced environment involving constant internal and external customer contact.

Compensation & Benefits:

• $55 -$65K
• Employment Type – Full-time

Shift Details:

• Varies

Please note that the schedule may vary based on the operational requirements of the business, so flexibility is essential.