Sous Chef – Kitchen Operations Lead

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality food service while leading daily kitchen operations. This position combines hands‑on cooking with staff supervision to ensure consistent culinary standards.

Key responsibilities

• Manage kitchen shift operations, estimate daily production needs and communicate them to the team.
• Prepare and cook a wide range of dishes for regular service and special events.
• Supervise cooks and kitchen staff, enforce food safety and sanitation standards, and maintain equipment.
• Assist with menu development, food presentation, and decorative displays.
• Oversee purchasing, receiving, and proper storage of food items.
• Monitor compliance with all applicable laws, regulations, and budgetary constraints.

Required profile

• High school diploma/GED with at least 4 years culinary experience, OR a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years experience.
• Proven ability to lead kitchen teams and train staff.
• Strong understanding of food safety, sanitation, and temperature control.
• Excellent organizational and communication skills.

Required skills

• Food preparation and cooking techniques
• Menu planning and development
• Inventory and purchasing management
• Kitchen equipment operation and maintenance
• Food safety and sanitation compliance

What we offer

• Full‑time position in a dynamic hospitality environment
• Opportunities for professional growth and culinary creativity