Sous Chef

Position Summary: The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food production, and maintaining culinary excellence in line with company standards. This role involves supervising kitchen staff, managing food preparation, enforcing food safety protocols, and assisting with menu development. The Sous Chef plays a key role in fostering a positive kitchen environment, driving efficiency, and maintaining cost control while delivering an exceptional dining experience for guests. _____________________________________________________________________________ Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Assist the Executive Chef in all aspects of kitchen management, including food preparation, cooking, and presentation. * Oversee daily kitchen operations to ensure consistency, quality, and efficiency. * Supervise, train, and mentor kitchen staff, fostering a culture of teamwork and accountability. * Ensure compliance with federal, state, local, and company food safety and sanitation standards. * Assist with menu planning, recipe development, and cost control measures to optimize profitability. * Monitor food inventory levels, order supplies, and minimize waste through proper stock management. * Maintain cleanliness and organization of kitchen work spaces, equipment, and storage areas. * Collaborate with Executive Chef and front-of-house teams to meet guest expectations and dietary needs. * Assist in developing and enforcing standard operating procedures for kitchen staff. * Conduct quality control checks to ensure food meets presentation, taste, and portion standards. * Assist in scheduling kitchen staff to ensure proper coverage during shifts and special events. * Support the Executive Chef in managing labor and food costs to achieve budget goals. * Step in to lead kitchen operations in the Executive Chef’s absence. * Provide ongoing coaching and support to team members, fostering a positive and productive work environment. * Ensure all guest interactions are conducted in a courteous and professional manner, aligning with company standards. Qualifications: Education: High school diploma or equivalent required. Culinary degree or relevant certifications preferred. Experience: Minimum of two years of culinary management experience in a high-volume kitchen. Proven ability to lead and develop kitchen teams. Experience with cost control, inventory management, and kitchen operations. Strong knowledge of food safety, sanitation, and compliance requirements. Ability to work efficiently under pressure in a fast-paced environment. Other Job Requirements: * Ability to stand for extended periods and work in hot or cold environments. * Must be able to lift up to 50 pounds and perform repetitive motions. * Ability to handle sharp knives, hot surfaces, and other kitchen equipment safely. * Must be able to bend, stoop, and reach as necessary for kitchen operations. * Must be able to work flexible hours, including weekends and holidays, based on business needs. * Maintain a professional appearance and adhere to company grooming standards. * Compliance with all safety, sanitation, and alcohol service regulations. * Regular attendance and punctuality are required. This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.