Sous Chef

## Description

**Job Summary:**

The Sous Chef supports the Executive Chef in overseeing all kitchen operations. This role ensures consistency, quality, and efficiency in food preparation while maintaining a safe and sanitary environment. The Sous Chef also supervises BOH staff, assists with ordering and inventory, and helps manage food cost.

**Key Responsibilities**

• Assist the Executive Chef with daily operations, menu execution, and staff supervision
• Maintain high standards of food quality, presentation, and consistency in a high-volume setting
• Train, coach, and motivate BOH staff to uphold performance standards
• Ensure compliance with all food safety, sanitation, and hygiene guidelines
• Oversee ordering, receiving, and inventory control
• Support cost control initiatives, including portioning and waste management

Act as kitchen leader in the absence of the Executive Chef
## Qualifications
**Requirements:**

• High school diploma or equivalent; culinary school preferred
• Food safety/sanitation certification (e.g., ServSafe)
• 2–3 years of kitchen leadership experience in a high-volume restaurant
• Strong leadership and training abilities
• Excellent organizational and time management skills
• Proficiency in recipe execution, portion control, cost management, and inventory
• Ability to maintain food safety and hygiene standards
• Flexible schedule including mornings, nights, weekends, and holidays
• Strong communication skills and the ability to work under pressure