Sous Chef - Winter 26/27
About The Position
This is a seasonal, full-time role for a Sous Chef, running from early November 2026 to April 2027. The Sous Chef will directly assist the Head Chef with all kitchen operations and management tasks, supervising cooks and other kitchen employees to ensure efficient and technically correct food preparation. This role involves inventory management, maintaining high standards of sanitation and cleanliness, and implementing controls to minimize waste and theft. The Sous Chef is also responsible for training kitchen staff on safety, sanitation, and accident prevention principles, and consulting with the Head Chef on food production for special events. The position requires evaluating food products for quality, maintaining open communication with various F&B and culinary staff, and attending all staff meetings. A key aspect of the role is to endeavor to surpass guest expectations and never refuse a guest request without offering an alternative. The Sous Chef will manage disciplinary actions up to verbal warnings and must be flexible with workdays and hours based on business needs.
Requirements
- Certificate of Completion or Journeyman papers from an approved Culinary Institute
- 3-5 years experience in a high volume operation or similar role
- Knowledge of supplies, equipment, and/or services ordering and inventory control
- Organizing and coordinating skills
- Ability to read, understand, follow, and enforce safety procedures
- Knowledge of planning and scheduling techniques
- Ability to plan work schedules and assign duties; ability to provide or arrange for training
- Ability to develop and test recipes and/or techniques for food preparation/presentation
- Mentoring apprentices and other kitchen staff
- Skill in cooking and preparing a variety of food
- Ability to work in a Team environment
Responsibilities
- Directly assisting the Head Chef with all kitchen operations and management tasks
- Supervising the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct
- Conducting regular physical inventories of food supplies, and assessing projected needs
- Ensuring that a high standard of sanitation and cleanliness is maintained throughout kitchen areas at all times
- Establishing controls to minimize food and supply waste and theft
- Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
- Consulting with the Head Chef about food production aspects of special events being planned
- Cooking or directly supervising the cooking of items that require skillful preparation
- Evaluating food products to ensure that quality standards are consistently attained
- Maintaining an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers at all times
- Attending all staff meetings
- Endeavoring to surpass guest expectations
- Ensuring to never say no to a guest request without offering an alternative
- Managing any disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
- Being flexible with days/hours worked in regard to business levels etc.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
