Culinary Sous Chef

## Description

**Position:** Sous Chef

**Department:** Culinary

**Reports To:** Executive Chef, Chef de Cuisine, Executive Sous Chef

**Position Summary**

The Sous Chef is a key leader within the culinary team, responsible for hands-on involvement in all aspects of kitchen production and service. This role reflects the Executive Chef’s core values of quality, sanitation, and respect for all associates while maintaining a clean, organized, and efficient kitchen environment.

**Key Responsibilities**

*Culinary Execution:*

• Perform daily preparation duties and maintain proper mise en place levels
• Prepare all menu items to the Executive Chef’s quality standards
• Monitor ingredient quality and ensure consistency
• Taste all food to ensure proper seasoning and execution
• Maintain consistency in ingredients, techniques, and presentation

*Operations:*

• Arrive on time and adhere to scheduled shifts
• Remain on duty until scheduled end time unless approved by the Chef de Cuisine
• Maintain a clean, organized, and efficient workstation
• Support all areas of the kitchen including breakfast, lunch, dinner, butchery, receiving, and sanitation

*Leadership & Team Development:*

• Lead, coach, and mentor culinary associates through hands-on training
• Assist with recruiting, hiring, onboarding, and ongoing staff development
• Foster a respectful, accountable, and positive work environment
• Support staff growth and retention through active leadership
• Communicate effectively with kitchen and front-of-house teams
• Maintain composure and organization during high-pressure situations
• Support the Executive Chef in building a high-performing team capable of delivering Forbes Five-Star standards
• Promote a culture of excellence and continuous improvement

**Professional Standards**

• Maintain professional relationships and treat all associates with respect
• Uphold company standards for quality, sanitation, and workplace conduct
• Demonstrate a positive attitude and strong work ethic

**Physical Requirements**

• Ability to lift up to 50 lbs during a shift
• Ability to stand and walk for extended periods

**Safety & Security**

• Follow all health, safety, and sanitation standards
• Maintain a safe environment for guests and associates

**Additional Expectations**

• Be proficient in all kitchen operations across all meal periods
• Be available to work peak hours including evenings, weekends, and holidays
• Understand guest expectations and dining experience standards
• Contribute to building a strong culinary team

• **Grooming Standards**
• All employees must maintain a neat, clean, and professional appearance in accordance with Umstead standards
• **Qualifications**

• Previous Sous Chef or comparable leadership experience
• Experience in a Forbes Five-Star or Michelin-starred environment preferred
• Strong culinary, leadership, and organizational skills