Sous Chef - Fairfield
About The Position
The Sous Chef oversees kitchen and culinary activities in collaboration with the Kitchen Manager, including food preparation, cooking, plating, and compliance with recipes, quality standards, and health regulations. The role oversees and participates in preparing ingredients and menu components, monitors cooking and baking for consistency, and assists with developing new food items that meet market and guest expectations. The Sous Chef oversees food preparation and production for catering packages and works with the culinary team on special events and private functions. The role follows daily preparation instructions from the Kitchen Manager, maintains a clean and safe kitchen, and trains staff in food preparation, storage, equipment use, sanitation, and safety. It also includes inspecting kitchen equipment, assisting with inventory and ordering, controlling food costs and waste, handling daily needs and last-minute events, mentoring junior staff, and coordinating with front-of-house staff to support smooth service and accommodate guest requests and dietary restrictions. The Sous Chef promotes strong working relationships within the kitchen and maintains the company's core values and high-performance standards. This is a full-time, in-person position requiring day, evening, and weekend availability. The hands-on role requires active involvement in culinary operations for 90% of the work week.
Requirements
- High school diploma or GED equivalent.
- At least 1 year in a leadership role within a full-service restaurant kitchen.
- ServeSafe certification.
- Thorough knowledge of food safety systems and procedures.
- Food preparation and knife skills.
- Ability to work on one's feet for up to 10 hours at a time.
- Ability to lift at least 50 lbs.
Nice To Haves
- Basic Spanish language skills.
- Formal culinary training.
Responsibilities
- Collaborate with the Kitchen Manager to oversee food preparation, cooking, plating, recipes, quality standards, and compliance with health regulations.
- Oversee and participate in preparing ingredients, sauces, and other components for menu dishes.
- Monitor cooking and baking to maintain consistency and taste.
- Assist in developing innovative, high-quality food items that meet market and guest expectations.
- Oversee food preparation and production for catering packages.
- Collaborate with the culinary team on special events and private functions.
- Follow the Kitchen Manager's instructions for daily food preparation and assigned duties.
- Maintain a clean and safe environment and instruct staff in food preparation, storage, equipment use, sanitation, and safety.
- Regularly supervise and inspect preparation and cooking equipment to ensure it is clean, sanitary, and operating properly.
- Assist with kitchen inventory, ordering supplies, storing ingredients, minimizing waste, and controlling food costs.
- Manage daily requirements, functions, and last-minute events.
- Train and mentor junior kitchen staff.
- Coordinate with front-of-house staff to support smooth food service and accommodate special guest requests and dietary restrictions.
- Promote good working relationships throughout the kitchen staff.
- Ensure management style and working methods align with the company's core values.
- Establish, maintain, and enforce consistent high-performance standards.
Benefits
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Bonus
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
