Job Description

Sous Chef
Job Title: Sous Chef
Department: Kitchen / Culinary
Reports To: Executive Chef / Head Chef
Job Summary:
The Sous Chef is the second-in-command in the kitchen, providing vital support to the Executive Chef in all culinary operations. This leadership role is responsible for overseeing the daily functions of the kitchen, including food preparation, production, and quality control. The Sous Chef must be a skilled culinarian, a effective trainer, and a hands-on leader who ensures that all dishes meet the highest standards of quality, consistency, and presentation.
Key Responsibilities:

• Kitchen Operations:
• Supervise and coordinate the activities of all kitchen staff, including line cooks, commis, and other personnel.
• Oversee food preparation and cooking, ensuring all items are prepared according to standardized recipes and portion controls.
• Manage food ordering, storage, and rotation to minimize waste and ensure freshness (FIFO).
• Assume responsibility for the kitchen in the absence of the Executive Chef.
• Quality & Consistency:
• Ensure the quality and presentation of all food items meet the established standards.
• Conduct regular line checks to ensure proper cooking temperatures, taste, and plate appearance.
• Monitor and maintain kitchen sanitation and safety standards, including HACCP protocols, to comply with health department regulations.
• Staff Management & Training:
• Assist in recruiting, training, and mentoring kitchen staff.
• Schedule kitchen staff effectively to meet operational needs while adhering to labor budgets.
• Foster a positive, collaborative, and disciplined work environment.
• Menu Development & Cost Control:
• Collaborate with the Executive Chef in developing new menus, specials, and seasonal offerings.
• Assist in controlling food costs by monitoring portion control, minimizing waste, and managing inventory levels.

Qualifications & Requirements:

• Culinary school degree or equivalent certification.
• Minimum of 3-5 years of experience in a full-service, high-volume kitchen, with at least 2 years in a supervisory role (Sous Chef or Junior Sous Chef).
• Comprehensive knowledge of cooking techniques, cuisines, and kitchen equipment.
• Strong leadership, communication, and interpersonal skills.
• Ability to work under pressure and in a fast-paced, hot environment.
• Knowledge of food safety and sanitation standards (ServSafe certified or equivalent).

Skills Required