Sous Chef

DeVita & Hancock Hospitality•Allentown, PA

6d•Onsite

About The Position

The Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations, food quality, team leadership, and service execution. This role serves as the second-in-command of the kitchen and assumes leadership responsibilities when the Chef de Cuisine is not present. The Sous Chef is responsible for maintaining culinary standards, leading the kitchen team, and ensuring smooth and efficient service.

Requirements

Minimum 2–3 years of kitchen leadership experience in a high-volume restaurant.
Experience supervising and training culinary team members.
Strong knowledge of food safety, sanitation, and kitchen operations.
Ability to lead a service independently.
ServSafe Certification required or obtainable within 90 days of hire.
Strong communication, leadership, and organizational skills.
Flexible schedule including nights, weekends, and holidays.

Responsibilities

Assist in managing daily kitchen operations.
Ensure stations are properly set up, stocked, and prepared for service.
Monitor recipe execution, portion control, and food quality standards.
Support kitchen organization, cleanliness, and readiness.
Assume leadership of the kitchen when the Chef de Cuisine is absent.
Lead and support the kitchen team during service.
Manage ticket flow, kitchen communication, and service pacing.
Monitor food quality, presentation, and consistency.
Address service issues quickly and effectively.
Maintain a calm and professional environment during high-volume periods.
Supervise line cooks, prep cooks, and dishwashers.
Train and onboard new kitchen employees.
Coach team members on culinary techniques, food safety, and company standards.
Provide ongoing feedback and support employee development.
Assist with performance management and accountability.
Oversee prep production and daily kitchen readiness.
Monitor inventory levels and communicate product needs.
Ensure proper food storage, labeling, and FIFO procedures.
Assist with prep planning based on business volume and forecasts.
Enforce food safety, sanitation, and health department standards.
Monitor food temperatures and proper handling procedures.
Maintain a clean, organized, and safe kitchen environment.
Report maintenance and equipment issues as needed.
Assist with scheduling, shift planning, and operational reporting.
Communicate staffing, inventory, and operational concerns to the Chef de Cuisine.
Support overall kitchen efficiency and cost control efforts.