Senior Sous Chef
About The Position
Estefan Kitchen – BOH Back of The House Position Summary The Senior Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring high standards of food quality, consistency, and team performance. This role acts as a key leader in the kitchen, helping supervise staff, manage service, and maintain operational excellence. Key Responsibilities Kitchen Operations - Assist in managing daily kitchen operations to ensure smooth and efficient service - Oversee food preparation and presentation to maintain quality and consistency standards - Ensure all recipes, portions, and plating guidelines are followed - Step in to lead shifts when the Sous Chef or Executive Chef is not present Leadership & Team Supervision - Supervise line cooks and kitchen staff during shifts - Provide coaching, training, and ongoing support to team members - Assist in onboarding and training new hires - Promote a positive, respectful, and team-oriented work environment Food Safety & Compliance - Ensure compliance with all health and safety regulations - Maintain cleanliness, organization, and sanitation across all kitchen areas - Monitor proper food handling, storage, and labeling procedures - Maintain active ServSafe Certification (required) Inventory & Cost Control - Assist with inventory counts and ordering as needed - Support cost control efforts by minimizing waste and ensuring proper portioning - Monitor product usage and communicate shortages or concerns Communication & Coordination - Work closely with Front of House and management teams to ensure smooth service - Communicate effectively with kitchen staff regarding priorities and expectations - Report any operational issues to the Executive Chef Qualifications - Previous experience as a Sous Chef, Junior Sous Chef, or Chef de Partie preferred - Strong leadership and communication skills - Ability to work in a fast-paced, high-volume environment - Knowledge of food safety standards and kitchen operations - ServSafe Certification required - Flexibility to work nights, weekends, and holidays Reporting Structure - Reports to: Executive Chef - Supervises: Line Cooks, Prep Cooks, Kitchen StaffQualifications
Requirements
- Previous experience as a Sous Chef, Junior Sous Chef, or Chef de Partie preferred
- Strong leadership and communication skills
- Ability to work in a fast-paced, high-volume environment
- Knowledge of food safety standards and kitchen operations
- ServSafe Certification required
- Flexibility to work nights, weekends, and holidays
Responsibilities
- Assist in managing daily kitchen operations to ensure smooth and efficient service
- Oversee food preparation and presentation to maintain quality and consistency standards
- Ensure all recipes, portions, and plating guidelines are followed
- Step in to lead shifts when the Sous Chef or Executive Chef is not present
- Supervise line cooks and kitchen staff during shifts
- Provide coaching, training, and ongoing support to team members
- Assist in onboarding and training new hires
- Promote a positive, respectful, and team-oriented work environment
- Ensure compliance with all health and safety regulations
- Maintain cleanliness, organization, and sanitation across all kitchen areas
- Monitor proper food handling, storage, and labeling procedures
- Maintain active ServSafe Certification (required)
- Assist with inventory counts and ordering as needed
- Support cost control efforts by minimizing waste and ensuring proper portioning
- Monitor product usage and communicate shortages or concerns
- Work closely with Front of House and management teams to ensure smooth service
- Communicate effectively with kitchen staff regarding priorities and expectations
- Report any operational issues to the Executive Chef
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
