Sous Chef

Taher, Inc. • Sugar Grove, OH

6d • Onsite

About The Position

The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and efficient operation of the kitchen in a fine dining environment. This position is responsible for assisting in menu development, overseeing recipe execution, and maintaining the highest standards of food quality and presentation. The Sous Chef will lead kitchen staff, manage inventory, and ensure compliance with health and safety regulations. This role requires a hands-on approach to daily kitchen operations, fostering teamwork and mentoring junior chefs to enhance their culinary skills. Ultimately, the Sous Chef contributes to creating an exceptional dining experience that aligns with the establishment’s reputation and culinary vision.

Requirements

• Proven experience as a Sous Chef or similar role in a fine dining or upscale restaurant environment.
• Strong knowledge of menu development, recipe creation, and culinary techniques.
• Demonstrated leadership skills with the ability to manage and motivate kitchen staff effectively.
• Familiarity with food safety regulations and kitchen sanitation standards.
• Food Service experience preferred/customer service experience desired
• Ability to do simple arithmetic
• Ability to make correct change and use a basic computation device
• Contributes to a positive work environment
• Demonstrates integrity and respects confidentiality
• Dependable, punctual
• An independent self-starter able to meet deadlines
• Maintain a professional appearance
• Follows food safety requirements/guidelines
• Successfully pass a criminal background check

Nice To Haves

• Experience working directly under an Executive Chef or Head Chef in a high-volume kitchen.
• Advanced culinary training or specialized certifications in fine dining cuisine.
• Proficiency in inventory management software and kitchen operations technology.
• Experience in cost control and budgeting within a culinary setting.
• Strong organizational and communication skills to liaise with front-of-house and management teams.

Responsibilities

• Assist the Executive Chef in planning and developing menus that reflect creativity and seasonal availability.
• Supervise and coordinate daily kitchen activities, ensuring timely and consistent food preparation and presentation.
• Train, mentor, and evaluate kitchen staff to maintain high culinary standards and promote professional growth.
• Manage inventory, order supplies, and control food costs to optimize kitchen efficiency and profitability.
• Ensure strict adherence to food safety, sanitation, and hygiene standards in compliance with regulatory requirements.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed