Sous Chef
About The Position
The Sous Chef assists the Executive Chef in managing food production and kitchen operations. The role oversees the preparation and presentation of high-quality dishes, supervises and trains kitchen staff, and helps ensure culinary operations run smoothly and efficiently. The position calls for culinary excellence, strong leadership, and the ability to work in a dynamic, fast-paced environment. The Sous Chef prepares and oversees innovative dishes while following cost-effective practices and corporate guidelines, and collaborates with the Executive Chef on menus informed by seasonal ingredients, market trends, and customer feedback. The role also supports daily kitchen operations and management, including planning, ordering, inventory control, and food preparation. It contributes to cost controls and budget monitoring, promotes kitchen cleanliness and sanitation, and inspires, trains, and mentors back-of-house employees. Other related responsibilities may be assigned to support the culinary team and operational goals.
Requirements
- Bachelor’s degree in Culinary Arts, Food Service Technology/Management, or a related field; or an associate degree in Culinary Arts with advanced specialized training.
- 3–5 years of progressive culinary experience, with experience in various kitchen positions and stations.
- Ability to think quickly, adapt, and create exceptional dishes under pressure.
- Proficiency in food cost management, product quality assessment, and kitchen operations.
- Competence with Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and internet applications.
- Excellent interpersonal, customer service, and written and verbal communication skills.
Responsibilities
- Prepare and oversee the preparation of high-quality, innovative dishes in accordance with cost-effective practices and corporate guidelines.
- Collaborate with the Executive Chef to develop and update menus based on seasonal ingredients, market trends, and customer feedback.
- Assist the Executive Chef in planning and executing daily kitchen operations.
- Assist with kitchen management, including planning, ordering, inventory control, and food preparation.
- Contribute to cost-control measures and monitor expenditures to align with budgetary constraints.
- Conduct regular inspections to ensure kitchen cleanliness, organization, and sanitation standards.
- Supervise and guide kitchen staff.
- Train and mentor back-of-house employees to improve performance and achieve operational objectives.
- Perform other related responsibilities as assigned.
Benefits
- Medical
- Dental
- Vision
- Life insurance and AD
- Disability insurance
- Retirement plan
- Flexible time off
- Paid parental leave
- Holiday time off (varies by site/state)
- Personal leave
- Associate shopping program
- Health and wellness programs
- Discount marketplace
- Identity theft protection
- Pet insurance
- Commuter benefits
- Employee assistance program
- Flexible spending accounts (FSAs)
- Paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
