Job Description
Job Description Job Description
The Sous Chef supports the Chef de Cuisine in all back-of-house operations, helping lead the culinary team while ensuring consistent execution, quality, cleanliness, and efficiency.
RESPONSIBILITIES
- Assist the Chef de Cuisine in managing daily kitchen production and execution.
- Train, mentor, and develop culinary and FOH staff while maintaining high standards of performance.
- Monitor food and labor costs on a daily basis and help implement cost-control measures.
- Conduct daily inspections of food preparation and ensure all BOH cleanliness, sanitation, and safety procedures are consistently followed.
- Coordinate training activities with the main kitchen, prep cooks, and dishwashing team.
- Maintain specialized company equipment and ensure all cleaning and maintenance protocols are followed.
- Build and maintain strong, professional relationships with vendors.
- Assist the Chef de Cuisine with food and beverage-related issues, execution challenges, and day-to-day problem-solving.
- Assist with scheduling, training, coaching, and performance management of kitchen staff.
- Oversee ordering of supplies and maintain appropriate inventory levels.
- Provide experienced leadership during service, helping anchor and guide the team with confidence, efficiency, and professionalism.
BACKGROUND PROFILE
- 2+ years of experience as a Sous Chef in an upscale or fine-dining restaurant with $5M+ in annual revenue.
- Experience with French cuisine strongly preferred.
- Strong interpersonal and communication skills.
- Energetic, detail-oriented, and passionate about hospitality.
- Quick learner who is flexible and comfortable adapting to a fast-changing environment.
- Able to pivot quickly, embrace new challenges, and approach new situations with a learning mindset.
