Sous Chef

Seaport Entertainment Group•Salt Lake City, UT

29d•$70,000 - $80,000•Onsite

About The Position

Reporting directly to the Chef de Cuisine, the Sous Chef is responsible for the day-to-day operations of the kitchen, collaborating closely with the Chef de Cuisine to drive culinary excellence. This position requires a seasoned culinary professional with a passion for innovation, a commitment to quality, and the ability to inspire and guide the kitchen staff. This role blends hands-on kitchen leadership with operational management — overseeing line cooks, upholding food safety and cleanliness standards, and stepping in on the line during peak service. The Sous Chef also helps build a strong culinary culture at Flanker Sports Bar & Hidden Boot Saloon, developing kitchen talent and fostering a team environment rooted in craftsmanship and hospitality.

Requirements

Minimum of 3+ years of experience in a Culinary Management role and/or equivalent relevant experience.
Strong passion for food and hospitality.
Previous experience opening an upscale, full-service restaurant with a proven track record of providing the highest level of guest and employee satisfaction.
In-depth knowledge of culinary techniques, menu planning, and kitchen management.
Exceptional leadership, communication, and interpersonal skills.
Ability to thrive in a high-paced kitchen environment while maintaining composure under pressure.
Excellent verbal and written communication skills.
Excellent time management, active listening, and learning skills.
Excellent coaching and mentoring skills.
Knowledge of Microsoft Office applications, scheduling, inventory, and purchasing systems.
A Food Handler's Certificate is required.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Nice To Haves

Culinary degree or relevant certifications are preferred.

Responsibilities

Responsible for day-to-day kitchen operations, planning, and managing successful culinary execution in line with quality and brand standards under the direction of the Chef de Cuisine.
Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment.
Mentor and guide cooks and kitchen support, encouraging skill development and a commitment to culinary excellence.
Collaborate with the Chef de Cuisine to contribute ideas for menu planning, incorporating creativity and innovation.
Actively participate in the development of new dishes, ensuring they align with the company's culinary vision.
Oversee the entire food preparation process, ensuring that all dishes meet the highest quality and presentation standards.
Supervise and coordinate the work of line cooks, ensuring efficiency and adherence to recipes.
Conduct comprehensive training for new kitchen staff, covering cooking techniques, safety protocols, and kitchen procedures.
Provide ongoing coaching and development opportunities, encouraging a culture of continuous improvement.
Maintain a vigilant eye on the quality of ingredients, conducting regular taste tests and visual inspections.
Implement rigorous quality control measures to uphold the company's culinary standards.
Collaborate in the creation of staff schedules, ensuring optimal coverage during peak hours and special events.
Address staffing needs, conduct performance reviews, and handle disciplinary actions when necessary.
Enforce strict adherence to health and safety regulations within the kitchen.
Conduct regular inspections to maintain impeccable cleanliness and hygiene standards.
Work closely with the Chef de Cuisine to execute the culinary vision of the company, maintaining consistency and creativity in offerings.
Follow standardized recipes and guidelines to prepare and cook menu items.
Assist in managing inventory levels, placing orders, and implementing strategies to minimize waste.
Contribute to the development and updating of standard operating procedures.
Perform all other duties as assigned and/or per business need.