Sous Chef Jobs

About The Position

Requirements

• Previous Sous Chef, Executive Sous Chef, Kitchen Manager, Lead Cook, or fine dining culinary leadership experience preferred.
• Experience in upscale dining, hotel, resort, or high-volume restaurant operations preferred.
• Strong leadership, coaching, and team development skills.
• Thorough knowledge of food preparation techniques, culinary trends, and kitchen operations.
• Strong understanding of food safety, sanitation, and HACCP standards.
• Experience with inventory management, ordering, food costing, and waste reduction.
• Ability to thrive in a fast-paced, team-oriented environment.
• Excellent communication, organization, and time management skills.
• Culinary degree preferred, or equivalent professional culinary experience.
• ServSafe Food Manager Certification preferred or the ability to obtain certification.
• Availability to work flexible schedules, including evenings, weekends, and holidays.

Responsibilities

• Assist the Executive Chef with planning, organizing, and directing daily kitchen operations.
• Lead and supervise culinary team members to ensure efficient food preparation and exceptional service.
• Prepare, cook, and plate high-quality menu items according to established recipes and presentation standards.
• Maintain consistency in food quality, portion control, and presentation.
• Collaborate with the Executive Chef to develop seasonal menus, daily specials, and new recipes.
• Train, coach, and mentor line cooks, prep cooks, and new culinary team members.
• Oversee kitchen operations in the absence of the Executive Chef.
• Monitor inventory levels, receive deliveries, and assist with ordering food and kitchen supplies.
• Help manage food costs by minimizing waste and maintaining proper inventory controls.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Accommodate guest dietary restrictions, allergies, and special requests with accuracy and care.
• Maintain a clean, organized, and safe kitchen environment.
• Partner with restaurant managers and front-of-house staff to ensure seamless service and an exceptional guest experience.
• Assist with menu costing, labor efficiency, and operational planning.
• Support banquet and special event culinary operations as business demands require.