ABOUT OUR ROLE

The Sous Chef will work closely with the Executive Chef to ensure that all meals are prepared in a timely and efficient manner. The Sous Chef is a key member of our culinary team, responsible for assisting the Executive Chef in managing the kitchen operations. This role involves supervising kitchen staff, ensuring the quality and consistency of dishes, and maintaining a clean and efficient kitchen environment. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to thrive in a fast-paced environment. Ultimately, you will help us deliver an exceptional dining experience to our guests.

ESSENTIAL FUNCTIONS

Assist in Menu Planning and Development: Collaborate with the Executive Chef to create innovative and seasonal menus that meet the restaurant's standards and customer preferences.
Supervise Kitchen Staff: Oversee the daily activities of kitchen staff, including line cooks, prep cooks, and dishwashers. Provide training, guidance, and performance feedback.
Ensure Quality and Consistency: Monitor food preparation and presentation to ensure high standards of quality and consistency. Conduct regular taste tests and inspections.
Inventory and Cost Control: Manage inventory levels, order supplies, and control food costs. Conduct regular stock checks and minimize waste.
Maintain Cleanliness and Safety: Ensure the kitchen adheres to health and safety regulations. Maintain a clean and organized workspace and enforce proper sanitation practices.
Assist in Cooking and Preparation: Participate in the preparation and cooking of dishes during peak hours. Step in to fill any role in the kitchen as needed.
Customer Interaction: Occasionally interact with customers to gather feedback and ensure satisfaction. Address any complaints or issues promptly and professionally.
Administrative Duties: Assist with scheduling, payroll, and other administrative tasks as needed. Maintain accurate records of inventory, orders, and staff performance.

QUALIFICATIONS

Minimum Qualifications:

Experience: Minimum of 3-5 years of experience in a professional kitchen, with at least 2-3 years in a supervisory role.
Education: Culinary degree or equivalent experience preferred.
Skills: Strong culinary skills, including knowledge of various cooking techniques and cuisines. Excellent leadership and communication skills. Ability to work under pressure and in a fast-paced environment.
Certifications: Food Handler's Certification or equivalent required. Additional certifications in food safety and sanitation are a plus.
Personal Attributes: Passion for cooking and creativity in the kitchen. Strong attention to detail and commitment to quality. Team player with a positive attitude and strong work ethic.

Preferred Qualifications:

Experience working in a high-volume restaurant
Experience with menu development and recipe creation
Strong communication and teamwork skills
Ability to multitask and prioritize tasks effectively.

PHYSICAL REQUIREMENTS

Standing and Walking: Ability to stand and walk for extended periods, typically 8-10 hours per shift.
Lifting and Carrying: Ability to lift and carry items up to 50 pounds, including pots, pans, and boxes of supplies.
Bending and Stooping: Frequent bending, stooping, and reaching to access ingredients, equipment, and storage areas.
Manual Dexterity: Excellent hand-eye coordination and manual dexterity for chopping, slicing, and other food preparation tasks.
Heat Tolerance: Ability to work in a hot, fast-paced kitchen environment, often near ovens, stoves, and other heat sources.
Mobility: Ability to move quickly and efficiently around the kitchen, including navigating tight spaces.
Visual Acuity: Good vision for reading recipes, monitoring food quality, and ensuring proper presentation.
Communication: Ability to communicate clearly and effectively with team members, both verbally and in writing.
Endurance: Physical stamina to handle long shifts, often involving repetitive tasks and high-pressure situations.

ABOUT OUR

BENEFITS

Company Benefits and Perks

Full Time

Part Time

Seasonal

Medical (with company contribution)

Eligible

Dental (with company contribution)

Eligible

Vision (with company contribution)

Eligible

Paid Time Off

Eligible

401(k) (with company match)

Eligible

Sick Time

Eligible

Employee Dining Discounts

Eligible

Employee Marketplace Discounts

Eligible

SCHEDULE

Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality– on any day at any hour, including evenings, weekends, and holidays.

The specific statements shown in each section of this Job Description are not intended to be all-inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. The job’s responsibilities/tasks may be modified and/or expanded over time without prior notice. The Company will try to give as much notice as practical when changes are made.

Sous Chef

Key skills

About this role