POSITION SUMMARY: The Sous Chef plays a key leadership role in the back-of-house team, assisting the Executive Chef in all aspects of kitchen management and daily operations. This position ensures that the Executive Chef’s culinary vision and standards are executed with precision, consistency, and excellence. The Sous Chef oversees kitchen production, food quality, staff performance, sanitation, and cost control — fostering a collaborative, efficient, and high-performing kitchen environment that delivers an outstanding guest experience.

ESSENTIAL DUTIES AND RESPONIBILTIES

• Support and execute the Executive Chef’s culinary direction, ensuring consistency in flavor, presentation, and quality across all menu items.
• Lead, train, and inspire a high-performing back-of-house team that values professionalism, teamwork, and accountability.
• Maintain a cooperative and communicative relationship between the kitchen and front-of-house (FOH) teams.
• Supervise kitchen operations, ensuring all food is prepared according to recipes, portion standards, and production schedules.
• Conduct daily line checks to verify station readiness, food quality, and portion control before each service.
• Ensure compliance with all Department of Health (DOH) and internal sanitation, cleanliness, and food safety standards.
• Oversee inventory management, ordering, and receiving processes — ensuring accurate par levels, product quality, and cost efficiency.
• Manage and monitor kitchen financial performance, including food cost, labor, and waste reduction.
• Identify and mentor high-potential employees for growth and advancement within the organization.
• Maintain and update recipe books, production sheets, and product specifications to ensure operational consistency.
• Assist in menu development, tastings, and implementation of new dishes.
• Coordinate daily communication with the Executive Chef, management team, and other sous chefs to review prep lists, specials, and service plans.
• Ensure proper storage, rotation, and labeling of all products following FIFO standards.
• Support hands-on production as needed, including cooking, plating, and expediting during service.
• Foster a safe, organized, and positive work environment built on respect, communication, and collaboration.
• Perform calmly and effectively in high-pressure, fast-paced situations.
• Maintain active and valid ABCA Alcohol Manager and DOH Food Manager Licenses.
• Be available for evening, late-night, weekend, and holiday shifts as required by business volume.

QUALIFICATIONS AND SKILLS

• Minimum 4 years of culinary experience, with at least 2 years in a supervisory or sous chef role in a high-volume or fine-dining environment.
• Proven ability to lead and motivate a team in a professional kitchen setting.
• Strong culinary skills and knowledge of diverse cooking techniques and cuisines.
• Understanding of food cost management, labor control, and financial accountability.
• Thorough knowledge of safe food handling practices and DOH regulations.
• Excellent organizational, communication, and leadership skills.
• Ability to work evenings, weekends, and holidays as required by business volume.

PHYSICAL REQUIREMENTS

• Stand and walk for extended periods (up to 12 hours).
• Frequently lift and carry up to 50 lbs.
• Perform repetitive motions including bending, reaching, and grasping.
• Safely operate knives, fryers, ovens, and other kitchen equipment.
• Work in a high-temperature, fast-paced environment.

DISCLAIMER

Failure to adhere to company policies or performance standards may result in disciplinary action up to and including termination.

This job description is not intended to be an exhaustive list of duties or qualifications. Management reserves the right to modify responsibilities or reassign duties as business needs evolve.