Sous Chef

About the role

The Sous Chef supports the Executive Chef in delivering high‑quality food service across all kitchen areas. This full‑time, onsite position involves hands‑on cooking, staff supervision, and ensuring compliance with food safety standards.

Key responsibilities

• Manage daily kitchen operations, including shift scheduling and production planning.
• Prepare and cook a wide range of dishes for regular service and special events.
• Maintain purchasing, receiving, and storage standards while ensuring proper food handling and sanitation.
• Assist the Executive Chef with menu development, food presentation, and decorative displays.
• Supervise and train kitchen staff, fostering teamwork and high productivity.
• Monitor equipment performance, report malfunctions, and ensure proper temperature control of all food products.
• Ensure compliance with all applicable laws, regulations, and internal policies.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with 2 years of experience.
• Proven ability to lead kitchen teams and manage food‑service operations.
• Strong understanding of food safety, sanitation, and budgeting.

Required skills

• Food safety and sanitation standards
• Culinary preparation techniques
• Kitchen equipment operation and maintenance