Sous Chef Jobs

About The Position

Requirements

• Proven experience as a Lead Line Cook or Sous Chef. (3+ years preferred)
• Strong communication and leadership skills with a team-first mindset.
• Expertise in BOH operations, cooking techniques, and kitchen safety.
• Ability to thrive in a fast-paced, high-volume environment.
• Comprehensive knowledge of all BOH positions (dish, prep, expo, grill, fry, and all cooking stations), cooking techniques, ingredients, equipment, and kitchen processes.
• Current Food Manager Certification (required).
• Flexible availability, including mornings, nights, weekends, and holidays.
• Must be quick, have the ability to multitask and have an eye for detail
• Must be able to use a variety of kitchen utensils and tools such as grinders and chopping knives
• A minimum of 4 years in a sous chef or similar position
• Good communication skills both verbal and written
• Able to communicate with coworkers, wait staff and management
• Must possess the ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.
• Must be able to work independently as well as in a team environment

Nice To Haves

• Familiarity with Microsoft Office Suite, Margin Edge, Jolt, HotSchedules, Aloha, or Krunch, is preferred
• Culinary Degree or certificate is preferred
• Degree from a post-secondary culinary arts training program is desirable

Responsibilities

• Lead from the line during peak shifts, cooking and plating to Hellas’ high standards.
• Direct opening/closing procedures with precision and organization.
• Train and mentor BOH staff on techniques, recipes, station setup, and efficiency while fostering teamwork.
• Oversee all BOH operations from cooking, prep, and dish to support and flow for smooth workflow and timely tickets.
• Maintain quality control by tasting, testing, and inspecting food through line checks and inspections throughout service.
• Assist with inventory, ordering, and rotation to ensure freshness, control costs, and reduce waste.
• Manage and oversee assigned departments within the kitchen and be capable of hiring, training, performance management and inventory within those assigned departments.
• Uphold safety, sanitation, and equipment standards to keep the kitchen guest-ready.
• Partner with FOH leaders for smooth communication, timing, and special requests.
• Resolve conflicts quickly and effectively, from guest concerns to employee performance to operational issues.
• Set the pace, stay positive under pressure, and inspire your team to deliver their best.

Benefits

• Health insurance with a large employer contribution (FT)
• Vision, dental, life, Short Term and Long-Term disability and accident insurance also available
• Pet insurance and Pet discount programs (FT and PT)
• Employer sponsored 401(k)
• Health reward program included with the medical
• Financial Fitness program to help you stay on top of your financial goals.
• Employee Assistance program to help with work and life issues.
• Growth Opportunities for those who want to further their career.