Job Details

Job Description: Sous Chef

Department: Culinary
Reports To: Executive Chef
FLSA Status: Exempt

Position Summary

The Sous Chef supports the Executive Chefin overseeing daily kitchen operations, ensuring food quality, consistency, sanitation, and efficient workflow. This role requires strong leadership, culinary expertise, and the ability to work a flexible schedule with open availability to meet operational needs.

Essential Duties and Responsibilities

• Assist the Executive Chef in the daily operation of the kitchen, including food preparation, execution, and presentation
• Supervise and lead kitchen staff, ensuring adherence to recipes, portion control, and presentation standards
• Maintain high standards of food safety, sanitation, and cleanliness in compliance with local health regulations
• Ensure proper food handling, storage, labeling, dating, and rotation
• Assist with scheduling, training, coaching, and performance management of culinary staff
• Step in to lead kitchen operations in the absence of the Executive Chef
• Monitor inventory levels and assist with ordering and cost control
• Address guest concerns related to food quality in a professional and timely manner
• Maintain a positive, respectful, and collaborative work environment
• Perform additional duties as assigned by the Executive Chef or management

• Proven experience as a Sous Chef or comparable culinary leadership role
• Strong knowledge of culinary techniques, kitchen operations, and food safety standards
• Ability to lead, train, and motivate a diverse team
• Excellent organizational and time-management skills
• Ability to work effectively in a fast-paced environment

• Current ServSafe Food Protection Certification (required)

• Must have open availability, including mornings, evenings, weekends, and holidays, based on business needs

• Ability to stand for extended periods
• Ability to lift up to 50 pounds
• Ability to work in a hot, fast-paced kitchen environment

• Professional kitchen environment with exposure to heat, sharp objects, and food preparation equipment