Sous Chef Jobs

About The Position

Requirements

• 2–3 years of sous chef experience in a full-service restaurant.
• Ability to lead and manage kitchen staff.

Responsibilities

• Run BOH shifts and ensure effective and efficient BOH operations, including food preparation and cooking, adequate inventory of food and supplies, and supervision of kitchen, dish, and other BOH teams.
• Lead BOH pre-shift meetings and participate in line, temperature, and cooler checks and food tastings for the shift.
• Partner with the General Manager and/or designated managers or chefs to regularly review and maintain recipe books.
• Conduct regular line checks throughout the day to ensure the quality of menu items.
• Purchase and order food products and restaurant supplies, including daily product orders.
• Assist with tracking and controlling food costs.
• Ensure effective communication between FOH and BOH about food production and timing issues, needs, and special requests.
• Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop BOH employees and teams as needed.
• Model and promote teamwork across all teams.
• Use tact and good judgment when addressing challenges involving guests, vendors, and employees, responding with patience and courtesy.
• Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed.
• Move and lift up to 10 pounds; frequently move and/or lift up to 25 pounds; occasionally move and/or lift up to 50 pounds.

Benefits

• Competitive salary
• Quarterly bonus
• Paid time off, including paid holidays, personal days, and vacation
• 401(k)
• Blue Cross Blue Shield medical insurance
• Dental and vision insurance
• Life, accident protection, and critical illness insurance
• Domestic partner benefits
• Restaurant discounts
• Employee Assistance Program focused on mental health and wellness
• Career-long training and growth opportunities