Sous Chef

Our team is seeking an experienced and motivated Sous Chef to assist in leading daily kitchen operations while maintaining the highest standards of food quality, organization, and teamwork. The Sous Chef works closely with the Executive Chef to ensure consistency in preparation, execution, and presentation across all menus, including restaurant service, banquets, and special events.

This role requires strong culinary skills, excellent communication, and the ability to manage and mentor kitchen staff in a fast-paced environment. The ideal candidate is organized, detail-oriented, and capable of leading by example while maintaining a positive and professional kitchen culture.

Responsibilities:

Consistently delivering high-quality food preparation and service in accordance with established recipes and standards

Assisting the Executive Chef in overseeing daily kitchen operations, including service, prep, and staff coordination

Supervising and supporting line cooks, prep cooks, and dish staff to ensure smooth and efficient kitchen workflow

Maintaining speed, accuracy, and organization in a fast-paced service environment

Assisting with training and mentoring kitchen staff on proper techniques, food safety, and kitchen procedures

Supporting menu execution for restaurant service, banquets, events, and seasonal programming

Monitoring food quality, portion control, and presentation standards

Maintaining Health Department cleanliness and food safety standards throughout all kitchen areas

Ensuring proper storage, labeling, and rotation of food products to maintain quality and reduce waste

Assisting with inventory management, ordering, and product organization

Helping manage prep lists and station setup to ensure successful service periods

Maintaining kitchen equipment and ensuring safe and proper use of all tools and machinery

Working closely with the Executive Chef to maintain consistency across recipes, menus, and kitchen systems

Demonstrating a professional and respectful demeanor when interacting with staff, guests, vendors, and associates

Assisting with problem-solving during service and supporting kitchen staff during busy periods

Qualifications:

5+ years of professional cooking experience preferred

Previous supervisory or leadership experience in a kitchen environment preferred

Fine-dining or high-quality restaurant experience preferred

Strong knowledge of culinary techniques including roasting, braising, sautéing, grilling, and sauce preparation

Excellent organizational and time management skills

Strong communication skills and ability to lead a team

Ability to operate necessary kitchen equipment safely and efficiently

Candidates must be hardworking, detail-oriented, and possess a strong work ethic

High school diploma or equivalent GED certification preferred

Must meet all safety and sanitation requirements of kitchen equipment and food storage

Hospitality experience preferred

Must be eligible to work in the USA

Physical Requirements:

Must be able to work on your feet for up to 10 hours. Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 20 pounds and occasional lifting and/or moving up to 50 pounds, as well as repetitive hand and wrist motion.

This job description serves as an overview of the responsibilities associated with this role, with the understanding that these duties may evolve over time. Additionally, you may be entrusted with additional duties as assign