Sous Chef

# Job Description: Sous Chef **Job Title:** Sous Chef **Department:** Kitchen / Culinary Operations **Reports To:** Executive Chef / Head Chef ## Position Summary The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining food safety standards, and leading the culinary team. This role requires strong leadership, organizational skills, and a passion for delivering exceptional dining experiences while maintaining efficiency and consistency. ## Key Responsibilities - Assist the Executive Chef in planning, preparing, and executing menu items. - Supervise and mentor line cooks and other kitchen staff during service. - Ensure all dishes are prepared consistently according to recipes, presentation standards, and quality expectations. - Monitor food quality, portion control, and plating. - Maintain inventory levels and assist with ordering, receiving, and storing food and supplies. - Minimize food waste and control food costs. - Ensure compliance with all health, sanitation, and food safety regulations. - Train new kitchen employees on recipes, techniques, safety procedures, and kitchen standards. - Coordinate kitchen workflow to ensure timely service during peak hours. - Assist with scheduling, performance evaluations, and staff development. - Step into the Executive Chef's role during absences. - Maintain a clean, organized, and safe work environment. - Collaborate with front-of-house management to ensure excellent guest satisfaction. ## Qualifications - 3–5 years of culinary experience, including at least 1–2 years in a supervisory role. - Culinary degree or equivalent professional experience preferred. - Strong knowledge of food preparation techniques, kitchen equipment, and sanitation practices. - Ability to lead and motivate a team in a fast-paced environment. - Excellent time management and organizational skills. - Strong communication and problem-solving abilities. - Flexible schedule, including evenings, weekends, and holidays. - Food Handler and/or ServSafe Certification preferred. ## Required Skills - Leadership and team management - Food preparation and presentation - Inventory and cost control - Kitchen organization - Multitasking under pressure - Attention to detail - Menu execution - Food safety compliance - Effective communication ## Physical Requirements - Ability to stand for extended periods. - Lift and carry up to 50 pounds. - Work in hot, fast-paced kitchen environments. - Perform repetitive motions such as chopping, lifting, and bending. ## Compensation & Benefits *(Optional)* - Competitive salary - Health, dental, and vision insurance - Paid time off - Employee meal program - Professional development opportunities - Retirement savings plan (if applicable) This job description is intended to outline the primary responsibilities and qualifications for the Sous Chef position and may be modified based on operational needs.